Recipe
Smoked Oyster Dressing Stuffed Pork Chops With Andouille Hollandaise And Smothered Greens
Ingredients
- 1 dozen large oysters, shucked and liquid reserved
- Essence
- 4 tablespoons vegetable oil
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 1 tablespoon chopped garlic
- 1/4 cup chopped parsley
- 4 cups crumbled cornbread
- 2 cups chicken stock
- Salt and cayenne
- 4 double cut loin pork chops, bone in and about 14 ounces each
- 2 ounces ground andouille sausage or any other ground pork sausage
- 1 recipe of Southern Cooked Greens
- 2 cups Hollandaise Sauce
- 2 tablespoons chopped green onions
Directions
- Prepare the smoker. Season the oysters with Essence. Cold smoke the oysters for 4 to 6 minutes, or until the edges start to curl. (Cold smoke means that the temperature for the smoker stays between 80 degrees F to 85 degrees F. The oysters are not cooked, just flavored.) Remove from the smoker and roughly chop. Set aside. 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 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, stock and reserved oyster liquid and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat and stir in the oysters and parsley. Cool the dressing. Make a 1 1/2 to 2-inch slit on the side of the pork chop. Season the entire chop with Essence. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. 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 3 minutes on one side. 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. In a small saute pan, over medium heat, brown the sausage. Remove and drain on paper towels. Set aside. Remove the chops from pan and allow to rest for a couple of minutes before serving. To serve, spoon the greens in the center of each plate. Place the chops on top of the greens. Fold the sausage into the Hollandaise Sauce. Spoon the sauce over each chop. Garnish with green onions.
Recipe Details
- Source: Emeril Live EM1C11
- Dish Type: Entree
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