- 3 tablespoons vegetable oil
- 1/2 pound andouille or other spicy smoked sausage, removed from casings and finely chopped
- 1/2 cup chopped yellow onions
- 1/4 cup chopped green bell peppers
- 1/4 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 2 cups crumbled Corn Bread
- 1 cup Chicken Stock or
- canned low-sodium chicken broth
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 4 double-cut, bone-in loin pork chops (about 14 ounces each)
- 1 tablespoon Creole Seasoning
- 16 slices bacon
- 2 cups Veal Stock or
- canned low-sodium beef broth
- Whiskey Braised Applesauce
- 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.
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