| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emeril |
4 |
Servings |
INGREDIENTS
| 4 |
|
14 ounces each double-cut |
|
|
Pork chops |
| 3 |
T |
Olive oil |
| 1/2 |
c |
Plus 2 tablespoon Creole |
|
|
Mustard |
| 2 |
c |
Andouille crust, recipe |
|
|
Follows |
| 2 |
c |
Julienne onions |
| 2 |
t |
Chopped garlic |
| 2 |
T |
Steen's 100 percent Pure |
|
|
Cane Syrup |
| 2 |
c |
Veal reduction |
|
|
Salt and pepper |
| 2 |
T |
Chopped green onions |
INSTRUCTIONS
Preheat the grill. Preheat the oven to 400 degrees F. Season the pork
chops with 2 tablespoons olive oil, salt and pepper. Place the chops
on the grill and sear for 3 minutes on each side. Remove from the
grill and cool. Smear the pork chops with 1/2 cup Creole mustard.
Dredge the pork chops in the andouille crust. Place the pork chops in
the oven and roast for about 20 to 25 minutes for medium. In a sauce
pan, heat the remaining tablespoon of olive oil. When the oil is hot,
add the onions and cook for about 10 minutes, or until the onions are
caramelized. Season with salt and pepper. Add the garlic and saut=82
for 1 minute. Stir in the Creole mustard, cane syrup and veal
reduction. Bring the liquid up to a simmer and cook for 2 minutes.
Season with salt and pepper. To assemble, pound the garlic mash
potatoes in the center of each plate. Lay each pork chop on top of the
potatoes. Spoon 1/4 cup of the sauce over each chop. Garnish with
green onions. Yield: 4 main-course servings EMERIL LIVE SHOW #EMIA35
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