Heat 1 tablespoon of the oil in a large heavy skillet over medium-high heat. Add the andouille and cook, stirring, until it browns, about 3 minutes. Add the onions, bell peppers, and celery and cook, stirring often, until tender, about 4 minutes. Add 1/2 teaspoon of the salt and the black pepper, then add the garlic and stir until fragrant, about 1 minute. Add the corn bread and chicken stock and cook, stirring, until the corn bread is soft, about 1 minute. Remove from the heat and mix in the parsley. Let cool for about 10 minutes.
Preheat the oven to 400?F.
With a thin sharp knife, cut a slit into the side of each pork chop, about 2 1/2 inches across and 1 inch deep. Season the chops with the remaining 1/2 teaspoon salt and the Essence, then stuff each chop with about 1/2 cup of the corn bread stuffing. (The chops will be very full.) Wrap 4 slices of bacon around each chop, making sure that each end of bacon overlaps the next, so that the chop is completely wrapped.
Heat the remaining 2 tablespoons oil in a very large heavy ovenproof skillet over medium-high heat. Carefully lay the chops in the pan. Cook until the bacon is crispy, about 4 minutes on each side.
Transfer the skillet to the oven and roast for 20 minutes. Transfer the chops to a platter and tent with aluminum foil to keep warm. Pour out the fat in the skillet and discard.
Pour the veal stock into the skillet and bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Cook until slightly thickened, about 10 minutes.
Serve the pork chops with the pan gravy spooned over the top and the applesauce on the side.
Yield: 4 servings