| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emeril |
4 |
Servings |
INGREDIENTS
| 4 |
|
(14 ounces each) double-cut |
|
|
Pork chops |
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Plus 2 tablespoon Creole |
|
|
Mustard |
| 2 |
c |
Andouille crust, recipe |
|
|
Follows |
| 2 |
c |
Julienne onions |
| 2 |
ts |
Chopped garlic |
| 2 |
tb |
Steen's 100 percent Pure |
|
|
Cane Syrup |
| 2 |
c |
Veal reduction |
|
|
Salt and pepper |
| 2 |
tb |
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
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