Grilled Pork Chops With Al's Oyster Dressing

Recipe Ingredients

4		Double-cut pork chops - (10 oz ea)
4 tablespoons	60ml	Olive oil
		Bayou Blast - see * Note
1		Onion - chopped (medium)
1/2		Green pepper - chopped
1/2		Red pepper - chopped
1 tablespoon	15ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 lb	454g / 16oz	Shucked oysters - chopped
1		Heavy cream
1 tablespoon	15ml	Crystal hot sauce
2 tablespoons	30ml	Worcestershire sauce
3 cups	711ml	Cubed day-old bread - (to 4 cups)
6		Eggs - slightly beaten
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
		Garnish
1/2 cup	118ml	Sizzled leeks
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1/4 cup	15g / 0.5oz	Chopped green onions
1 tablespoon	15ml	Brunoise red peppers
1 tablespoon	15ml	Brunoise yellow peppers

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill. Preheat the oven to 400 degrees. Butter a 13- by 9-inch rectangular baking dish.

Season each pork chop with 2 tablespoons olive oil and Bayou Blast. Place on the grill and cook for about 8 minutes on each side for medium. In a large pot, heat 2 tablespoons olive oil. When the oil is hot, saute the vegetables for 2 to 3 minutes or until the vegetables are wilted. Season with Essence. Stir in the oysters and cook for 1 minute. Whisk in the cream, hot sauce, and Worcestershire sauce. Fold in the bread cubes and incorporate thoroughly. Remove the mixture from the heat and whisk in the eggs. Season with salt and pepper. Fold in the green onions and cheese. Pour the dressing into the prepared pan and cover with aluminum foil. Bake for 30 minutes covered and 15 minutes uncovered. Remove the dressing and allow to sit for 5 minutes before serving. Mound the dressing in the center of the plate. Lay the chop against the dressing. Garnish with leeks, cheese, green onions and peppers

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2389 broadcast 06-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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