Andouille-Stuffed Pork Chops

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1/2 pound andouille sausage, casings removed

1/2 cup finely chopped onion

1/4 cup finely chopped celery

1/4 cup finely chopped green bell pepper

3 garlic cloves, minced

1 tablespoon Cajun seasoning, divided

2 cups French bread cubes

1/2 cup chicken broth

6 (2-inch-thick) bone-in, center-cut pork loin chops

2 tablespoons paprika

2 teaspoons pepper

2 tablespoons olive oil

Garnish: fresh thyme

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