A stuffed pork chop with sausage or any number of different spice-infused stuffing mixtures is a Cajun recipe that has grown in popularity. Back in the 1970s and 80s the Veron family opened a market in Lafayette that catered to local tastes with an emphasis on specialty meats. Fresh sausage was a specialty. And what they did with that sausage put them on the Cajun cooking map and established the name Veron on the short list of cultural icons.
Their sausage-stuffed pork chop was and still is, at the top of their product offerings. Whether they invented this Cajun recipe for stuffed pork chop is debatable, but there is no argument about its quality. Taking a bone-in, double-cut pork chop sliced open to expose a deep pocket and filling it with a spicy sausage-based stuffing is pure genius.
Over the years, the stuffed pork chop is seen all over Acadiana with various interpretations. The best I’ve found are sourced at the small butcher shops or rural grocery markets that have a loyal following of stuffed pork chop aficionados. Little Verons in Lafayette continues the legacy of the heralded family that made this Cajun recipe famous.
With six butchers with over 70 years of combined experience, Little Verons can cut or grind most anything you can think up. Cathy and Ricky Veron were raised in the grocery business and opened the small, but full-service grocery in 2003. The meat and deli counter has a wide selection of seasoned and stuffed meats and sausages; they even have jars of our Rox’s Roux at the front counter. And you can’t beat the in-and-out convenience of this little residential neighborhood market…