Smoked Oyster Dressing Stuffed Pork Chops With Hollandaise

Recipe Ingredients

1		Large oysters - shucked, and
		Liquid reserved
		Emeril's Essence - see * Note
4 tablespoons	60ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onions
1/4 cup	36g / 1.3oz	Chopped bell peppers
1/4 cup	27g / 1oz	Chopped celery
1 tablespoon	15ml	Chopped garlic
1/4 cup	36g / 1.3oz	Chopped parsley
4 cups	250g / 8.8oz	Crumbled cornbread
2 cups	474ml	Chicken stock
		Salt - to taste
		Cayenne - to taste
4		Double-cut loin pork chops, bone in,
		And about 14 oz ea
2 oz	56g	Ground andouille sausage or any other
		Ground pork sausage
1		Southern Cooked Greens - see * Note
2 cups	474ml	Hollandaise Sauce I - see * Note
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}", "Southern Cooked Greens" and "Hollandaise Sauce I" recipes which are included in this collection.

Prepare the smoker. Season the oysters with Essence. Cold smoke the oysters for 4 to 6 minutes, or until the edges start to curl. (Cold smoke means that the temperature for the smoker stays between 80 degrees to 85 degrees. The oysters are not cooked, just flavored.) Remove from the smoker and roughly chop. Set aside.

Preheat the oven to 400 degrees.

In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, 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, stock and reserved oyster liquid and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat and stir in the oysters and parsley. Cool the dressing.

Make a 1 1/2- to 2-inch slit on the side of the pork chop. Season the entire chop with Essence. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. 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 3 minutes on one side. 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. In a small saute pan, over medium heat, brown the sausage. Remove and drain on paper towels. Set aside. Remove the chops from pan and allow to rest for a couple of minutes before serving.

To serve, spoon the greens in the center of each plate. Place the chops on top of the greens. Fold the sausage into the Hollandaise Sauce. Spoon the sauce over each chop. Garnish with green onions.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C11)

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