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Emeril's Grilled Cornbread and Sausage Stuffed Double-Cut Pork Chops

Source of Recipe

Emeril Lagasse


List of Ingredients

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
2 cups Veal Reduction, hot
1 tablespoon finely chopped fresh parsley leaves




Recipe


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.