INGREDIENTS

INSTRUCTIONS

* Note: See the "Southern Cooked Greens" recipe which is included in
this collection.
Preheat the oven to 400 degrees. 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 chops. Season the entire chop with salt
and cayenne. Stuff each pork chop with a good amount of the stuffing,
about 1/2 to 3/4 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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A55 broadcast 06-21-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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