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Ingredients
- 4 Tbsp. Vegetable oil
- 1/2 lb Sausage, finely minced
- 1/2 c. Onions
- 1/4 c. Minced bell peppers
- 1/4 c. Minced celery
- 4 c. Crumbled cornbread
- 2 c. Chicken stock
- 2 tsp Finely minced fresh parsley leaves Salt and cayenne
- 4 x Double-cut loin pork chops, bone in and about 14 ounces each
- 1 x Recipe Southern Cooked Greens
- 2 c. Veal Reduction, warm
- 1 Tbsp. Finely minced fresh parsley leaves
Directions
- 1. Preheat the oven to 400 degrees.
- 2. In a large saute/fry pan, over medium heat, add in 1 Tbsp. of vegetable oil. When the oil is warm, add in the sausage and render for about 3 min.
- Add in the onions, bell peppers, and celery. Saute/fry for about 5 min or possibly till the vegetables are wilted. Season with salt and pepper. Stir in the garlicup
- 3. Add in the cornbread and stock and mix well. Season with salt and cayenne.
- Cook, stirring, for about 2 to 3 min. Remove from heat and stir in the parsley. Cold the dressing.
- 4. 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 c.. The chop will be very full. Season the outside of each chop with the remaining oil. Place on the warm grill and cook for 6 to 8 min on each side for medium, turning the chops every couple of min to prevent the chops from over cooking.
- To serve: Mound the greens in the center of each plate. Place the chops on top of the greens. Spoon the reduction over each chop. Garnish with parsley.
- Serves: 4
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