Grilled cornbread and sausage stuffed double-cut pork chops

1 servings

Ingredients

QuantityIngredient
4tablespoonsVegetable oil
½poundsSausage; finely chopped
½cupOnions
¼cupChopped bell peppers
¼cupChopped celery
4cupsCrumbled cornbread
2cupsChicken stock
2teaspoonsFinely chopped fresh parsley leaves
Salt and cayenne
4Double-cut loin pork chops; bone in and about
; 14 ounces each
1Recipe Southern Cooked Greens
2cupsVeal Reduction; hot
1tablespoonFinely chopped fresh parsley leaves

Directions

1. Preheat the oven to 400 degrees.

2. In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, add the 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 garlicup

3. 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.

4. Make a 1 to 2 inch slit on the side of the pork chop. Season the entire chop with salt and cayenne. Stuff each pork chop with a good amount of the stuffing, about ½ to ¾ cup. The chop will be very full. Season the outside of each chop with the remaining oil. Place on the hot grill and cook for 6 to 8 minutes on each side for medium, turning the chops every couple of minutes to prevent the chops from over cooking.

To serve: Mound the greens in the center of each plate. Place the chops on top of the greens. Spoon the reduction over each chop. Garnish with parsley.

Serves: 4

Recipe copyright C1999 Emeril Lagasse.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.