Ingredients Jump to Instructions ↓

  1. 4 (10 ounce) double cut pork chops

  2. 4 tablespoons olive oil

  3. Essence

  4. 1 medium onion, chopped

  5. 1/2 green pepper, chopped

  6. 1/2 red pepper, chopped

  7. 1 tablespoon minced shallots

  8. 1 tablespoon minced garlic

  9. 1 pound shucked oysters, chopped

  10. 1 quart heavy cream

  11. 1 tablespoon Crystal hot sauce

  12. 2 tablespoons Worcestershire sauce

  13. 3 to 4 cups day-old bread, cubed

  14. 6 eggs, slightly beaten

  15. Salt and black pepper

  16. 1/4 cup chopped green onions, plus

  17. 1/4 cup grated Parmigiano-Reggiano cheese, plus

  18. 1/4 cup for garnish

  19. 1/2 cup sizzled leeks

  20. 1 tablespoon brunoise red peppers

  21. 1 tablespoon brunoise yellow peppers

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Preheat the oven to 400 degrees. Butter a 13 -nch 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, sauté the vegetables for 2-3 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


Send feedback