| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Gma4 |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Vegetable oil |
| 1/2 |
lb |
Sausage, finely chopped |
| 1/2 |
c |
Onions |
| 1/4 |
c |
Chopped bell peppers |
| 1/4 |
c |
Chopped celery |
| 4 |
c |
Crumbled cornbread |
| 2 |
c |
Chicken stock |
| 2 |
t |
Finely chopped fresh parsley |
|
|
leaves |
|
|
Salt and cayenne |
| 4 |
|
Double-cut loin pork chops |
|
|
bone in and about |
|
|
14 ounces each |
| 1 |
|
Recipe Southern Cooked |
|
|
Greens |
| 2 |
c |
Veal Reduction, hot |
| 1 |
T |
Finely chopped fresh parsley |
|
|
leaves |
INSTRUCTIONS
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
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 garlicup 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. Stuff each
pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup.
The chop will be very full. Season the outside of each chop with the
remaining oil. Place on the hot grill and cook for 6 to 8 minutes on
each side for medium, turning the chops every couple of minutes to
prevent the chops from over cooking. To serve: Mound the greens in the
center of each plate. Place the chops on top of the greens. Spoon the
reduction over each chop. Garnish with parsley. Serves: 4 Recipe
copyright C1999 Emeril Lagasse. Converted by MC_Buster. NOTES : From
Chef and author Emeril Lagasse Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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