PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.
Listed below is a collection of Papa Paul's favorite recipes.
CREOLE STUFFED PORK CHOPS
6 double ribbed, center cut pork chops, cut a pocket in each
4 oz. butter, melted
Salt and pepper to taste
1 cup water
1 cup brown sauce
Preheat oven to 350°. Stuff pork chops with stuffing and close with heavy toothpicks. Place in baking pan and pour melted butter over the top of each pork chop. Salt and pepper to taste. Add approximately 1 inch of water to the pan and place it in oven. Cook for 1-1/2 hours, turning after 45 minutes so that chops brown evenly on both sides. Cover with brown sauce before serving. Serves 6.
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