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Recipe Name: Andouille Stuffed Double Cut Pork Chops Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Tablespoon(s) Vegetable oil
1/2 Pound(s) Andouille sausage, finely
1/2 Cup(s) Chopped onions
1/4 Cup(s) Chopped bell peppers
1/4 Cup(s) Chopped celery
2 Tablespoon(s) Chopped garlic
4 Cup(s) Crumbled cornbread
2 Cup(s) Chicken stock
Salt, to taste
Cayenne pepper, to taste
4 Double-cut loin pork chops
bone in -
abt 14 oz ea
16 Raw bacon
2 Cup(s) Veal stock
Southern Cooked Greens, see
* Note
Note: See the "Southern Cooked Greens" recipe which is included in
this collection. Preheat the oven to 400 degrees. In a large saute
pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil
is hot, add the andouille sausage and render for about 3 minutes. Add
the onions, bell peppers, and celery. Saute for about 5 minutes or
until the vegetables are wilted. Season with salt and pepper. Stir in
the garlic. Add the cornbread and stock and mix well. Season with salt
and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from
heat and stir in the parsley. Cool the dressing. Make a 1- to 2-inch
slit on the side of the pork chops. Season the entire chop with salt
and cayenne. Stuff each pork chop with a good amount of the stuffing,
about 1/2 to 3/4 cup. The chop will be very full. Wrap each chop with
4 slices of the bacon, making sure that each end of bacon over laps
the other. In a large saute pan, heat the remaining oil. When the oil
is hot, carefully lay the chops in the pan. Sear the chops for about 4
to 5 minutes on one side, or until one side of the bacon is crispy.
Flip the chops over and continue to sear for 4 minutes. Remove the
chops from the heat and place in the oven. Roast the chops for about 6
to 8 minutes for medium. Remove the chops from pan and allow to rest
for a couple of minutes before serving. Deglaze the pan with the veal
stock, reduce and reseason with salt and pepper. Serve the pork chops
with Southern Cooked Greens. This recipe yields 4 servings. Recipe
Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A55 broadcast 06-21-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 07-24-1998
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 205
Calories From Fat: 142
Total Fat: 16g
Cholesterol: 3.6mg
Sodium: 429.4mg
Potassium: 379.1mg
Carbohydrates: 11.2g
Fiber: 2.8g
Sugar: 3.4g
Protein: 5.9g

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