Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons vegetable oil
  • 1/2 pound andouille sausage, finely chopped
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 4 cups crumbled cornbread
  • 2 cups chicken stock
  • Salt and cayenne
  • 4 each double cut loin pork chops, bone in and about 14 ounces each
  • 16 slices of raw bacon
  • 2 cups veal stock

Directions

Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, add the andouille 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. Wrap each chop with 4 slices of the bacon, making sure that each end of bacon over laps the other. In a large saute pan, heat the remaining oil. When the oil is hot, carefully lay the chops in the pan. Sear the chops for about 4 to 5 minutes on one side, or until one side of the bacon is crispy. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. Remove the chops from pan and allow to rest for a couple of minutes before serving. Deglaze the pan with the veal stock, reduce and reseason with salt and pepper. Serve the pork chops with Southern Cooked Greens.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Pork Chops

Recipe courtesy of Patti LaBelle

Pork Chops with Potatoes

Recipe courtesy of Laura Calder

Cindy Pawlcyn's Mongolian Pork Chops

Recipe courtesy of Mustard's Grill

Grilled Pork Chops with Pineapple Glaze

Recipe courtesy of Keith Neubert

Michele Riggi's Sunday Gravy with Meatballs, Sausage and Pork Chops

Recipe courtesy of Michele Riggi

Pork Chops with Red Onion Confit

Recipe courtesy of Laura Calder

Stuffed Roast Pork with Apple Gravy

Recipe courtesy of Siba Mtongana

Beef and Andouille Chili

Recipe courtesy of Nealey Dozier

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here