posted by RON AB CAN 10-16-99 8:24 PM
Emeril Lagasse-ABCNEWS.com
Grilled Cornbread and Sausage Stuffed Double-Cut Pork Chops
4 tablespoons vegetable oil
1/2 pound sausage, finely chopped
1/2 cup onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
4 cups crumbled cornbread
2 cups chicken stock
2 teaspoons finely chopped fresh parsley leaves
salt and cayenne
4 each double-cut loin pork chops, bone in and about 14 ounces each
1 recipe of Southern Cooked Greens (see recipe)
2 cups Veal Reduction, hot
1 tablespoon finely chopped fresh parsley leaves
Preheat the oven to 400 degrees.
In a large sauté 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 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 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.