1 Link Spicy Boudin Sausage (casing removed and divided in half)
1lb Crawfish Tail Meat
16oz Heavy Whipping Cream
3 TBS Unsalted Butter
¼ cup Shallot diced
¼ cup Red Bell Pepper diced
4 cloves Garlic minced
1 TBS Worcestershire Sauce
1 tsp Creole Seasoning
Juice from ½ Lemon
1 TBS Green Onion sliced for garnish
*Double cut pork chops can be found at most butcher shops. Ask for 2 bone chops, have the butcher cut a slit between the bones, and create a cavity in the loin. Stuff the chops with Boudin Sausage or stuffing of your choice.
Prepare Big Green Egg or other grill for direct grilling using Lump Charcoal for heat and cherry wood chunks for smoke flavor. Temperature should be Medium High 325⁰.
Season all sides of the pork chops with Killer Hogs AP Rub.
Add another light layer of Killer Hogs Steak Rub and rest the for 15 minutes before placing on the grill.
Grill each chop for 8 minutes turning 45⁰ at the half way mark to create grill marks.
Flip the chops over after 8 minutes of grilling and insert a probe thermometer into the center of one chop. Set the temperature for 165⁰.
When the alarm sounds (after 8-12 min.) Remove the chops from the grill and rest inside loosely covered with aluminum foil.
In a small sauce pan melt butter over medium high heat. Sauté shallot, garlic, and red bell pepper for 3 minutes.
Add Creole seasoning, Worcestershire, and lemon juice and continue cooking for 2-3 minutes.
Stir in Heavy Cream and bring to slight boil. Reduce the heat and simmer for 10 minutes or until cream is reduced by half.
Add the crawfish tail meat and gently fold into cream mixture. Cook for 3 minutes and remove from heat.
Arrange the Pork Chops on a platter and top with Crawfish Cream Sauce. Garnish with sliced green onion and serve.