Grilled pork chops with al's oyster dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | (10-ounce) double cut pork | |
| Chops | ||
| 4 | tablespoons | Olive oil |
| Essence | ||
| 1 | medium | Onion, chopped |
| ½ | Green pepper, chopped | |
| ½ | Red pepper, chopped | |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 1 | pounds | Shucked oysters, chopped |
| 1 | quart | Heavy cream |
| 1 | tablespoon | Crystal hot sauce |
| 2 | tablespoons | Worcestershire sauce |
| 3 | To 4 cups day-old bread, | |
| Cubed | ||
| 6 | Eggs, slightly beaten | |
| Salt and black pepper | ||
| ¼ | cup | Chopped green onions, plus |
| ¼ | cup | For garnish |
| ¼ | cup | Grated Parmigiano-Reggiano |
| Cheese, plus 1/4 cup for | ||
| Garnish | ||
| ½ | cup | Sizzled leeks |
| 1 | tablespoon | Brunoise red peppers |
| 1 | tablespoon | Brunoise yellow peppers |
Directions
Preheat the grill. Preheat the oven to 400 degrees. Butter a 13 by 9-inch rectangular baking dish. Season each pork chop with 2 tablespoons olive oil and Essence. Place on the grill and cook for about 8 minutes on each side for medium. In a large pot, heat 2 tablespoons olive oil. When the oil is hot, saut‚ the vegetables for 2 to 3 minutes or until the vegetables are wilted. Season with Essence. Stir in the oysters and cook for 1 minute. Whisk in the cream, hot sauce, and Worcestershire sauce. Fold in the bread cubes and incorporate thoroughly. Remove the mixture from the heat and whisk in the eggs. Season with salt and pepper. Fold in the green onions and cheese. Pour the dressing into the prepared pan and cover with aluminum foil. Bake for 30 minutes covered and 15 minutes uncovered. Remove the dressing and allow to sit for 5 minutes before serving. Mound the dressing in the center of the plate. Lay the chop against the dressing. Garnish with leeks, cheese, green onions and peppers
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2389