Grilled Double-Cut Andouille Crusted Pork Chops

Recipe Ingredients

4		Double-cut pork chops - (14 oz ea)
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Andouille sausage
1 cup	146g / 5.1oz	Bread crumbs
1/2 cup	118ml	Creole mustard - plus
2 tablespoons	30ml	Creole mustard
2 cups	474ml	Andouille crust - see * Note
2 cups	125g / 4.4oz	Julienne onions
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Steen's 100 percent Pure Cane Syrup
2 cups	474ml	Veal reduction
4		Roasted Garlic Mash Potatoes - see * Note
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Roasted Garlic Mash Potatoes" recipe which is included in this collection.

Preheat the grill. Preheat the oven to 400 degrees.

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.

For the andouille crust, remove sausage from casing and render over medium heat until the oil has been released. Add bread crumbs and stir well to combine.

Smear the pork chops with the 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 saute for 1 minute. Stir in the remaining 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, mound the Roasted 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.

This recipe yields 4 main-course servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A35 broadcast 04-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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