Ingredients Jump to Instructions ↓

  1. 4 tablespoons Vegetable oil

  2. pounds Andouille sausage, finely

  3. Chopped cup Chopped onions

  4. cup Chopped bell peppers

  5. cup Chopped celery

  6. 2 tablespoons Chopped garlic

  7. 4 cups Crumbled cornbread

  8. 2 cups Chicken stock

  9. Salt and cayenne

  10. 4 eaches Double cut loin pork chops,

  11. Bone in and about 14 ounces

  12. Each 16 slices Raw bacon

  13. 2 cups Veal stock

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. 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 chop. Season the entire chop with salt and cayenne.

  2. Stuff each pork chop with a good amount of the stuffing, about ½ to ¾ 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.

  3. Yield: 4 servings EMERIL LIVE SHOW #EMIA55


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