Andouille Crusted Grilled Double-Cut Pork Chops

Recipe Ingredients

4		Double-cut pork chops - 14 oz each
3 tablespoons	45ml	Olive oil
2 cups	474ml	Andouille crust - recipe follows
2 cups	125g / 4.4oz	Julienne onions
2 teaspoons	10ml	Garlic - chopped
2 tablespoons	30ml	Pure cane syrup
2 cups	474ml	Veal reduction
		Salt and pepper to taste
2 tablespoons	30ml	Green onions - chopped
		Andouille crust
1 lb	454g / 16oz	Andouille sausage
1 cup	146g / 5.1oz	Bread crumbs

Recipe Instructions

Preheat the grill. Preheat the oven to 400F. Season 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.

Smear the pork chops with 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 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, pound the garlic mash potatoes in the center of each plate. Lay each pork chop on top of the potatoes. Spoon 1/4 cup of sauce over each chop. Garnish with green onions.

Source:
Andouille Crust: Remove sausage from casing and render over medium heat until the oil has been released. Add 1 cup of bread crumbs and stir well to combine. NOTE: Creole Mustard is a coarse ground mustard that is warmed up with the addition of some cayenne pepper. Emeril Legasse

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