Chef Emeril Lagasse shows us how to make stuffed double-cut pork chops.

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
• 1 recipe of Southern Cooked Greens
• 2 cups Veal Reduction, hot
• 1 tablespoon finely chopped fresh parsley leaves

Directions

1. Preheat the oven to 400 degrees.

2. 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.

3. 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.

4. 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 ©1999 Emeril Lagasse.

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