Pork Chops and Maque Choux

Indulge in the culinary masterpiece crafted by our friend Chef Phillip Dell, where tender pork chops meet the vibrant flavors of Maque Choux, elevated with a touch of Willingham’s magic. This exquisite dish promises a symphony of tastes and textures, blending the richness of perfectly cooked pork with the Cajun-inspired goodness of Maque Choux.

Prepare to embark on a gastronomic journey as you savor each bite of succulent pork chops, seared to perfection to lock in their natural juices and flavors. Chef Dell’s meticulous technique ensures that every mouthful is a burst of savory delight, with the pork chops boasting a caramelized exterior while remaining tender and juicy within.

Complementing the star of the dish is Chef Dell’s rendition of Maque Choux, a traditional Louisiana side dish that harmonizes sweet corn, bell peppers, onions, and tomatoes with a medley of spices. Infused with Willingham’s W’ham seasoning, this Maque Choux transcends ordinary expectations, delivering a tantalizing blend of smoky, tangy, and slightly spicy notes that dance on the palate.

The synergy between the tender pork chops and the vibrant Maque Choux creates a culinary symphony that will tantalize your taste buds and leave you craving more. Chef Phillip Dell’s Pork Chops with Maque Choux is not just a meal; it’s a culinary masterpiece that embodies the essence of Southern comfort cuisine, elevated to gourmet heights with a dash of Willingham’s expertise.

Pork Chops Ingredients

  • 4 Pork Chops about 1-1/2 inches thick
  • 2 Andouille sausage links, raw
  • ½ cup Sweet onion, diced
  • ½ cup Wild mushrooms, diced


Preheat the grill to around 350 °F using Royal Oak Charcoal.

Heat canola oil in a medium sized skillet over medium-high heat. Add the chopped wild mushrooms, onions and W’ham Original seasoning, then sauté until they begin to caramelize and develop a nice, rich color. Remove the mushrooms and onions from the pan and onto a plate to cool completely (they must be cold).

Remove the sausage from the casing and place it into a bowl.  Add in the cooled mushroom mixture and grated smoked Gouda cheese, and stir to combine thoroughly.

To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide. PLEASE BE CAREFUL DURING THIS STEP.

Fill the pocket of each chop with the sausage mixture, then evenly season every surface of the meat thoroughly with W’ham Cajun seasoning.

Place the pork chops directly over the coals, onto the hot grill grate, and cook for 2 minutes.  Turn the pork chops 45 degrees and grill another 2 minutes.  Flip the chops over and repeat the process.

Move the chops to cooler side of the grill, cover and continue to cook until a thermometer inserted into the center of the filled portion of the meat reads 155°F. Remove the chops from the grill onto a clean dish and serve with your favorite side dishes.  May I recommend a corn maque choux with fresh okra, caramelized onions, peppers, and chilies?