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Ingredients
- 1 doz Large oysters shucked, and
- Â Â liquid reserved see * Note
- 4 Tbsp. Vegetable oil
- 1/2 c. Minced onions
- 1/4 c. Minced bell peppers
- 1/4 c. Minced celery
- 1 Tbsp. Minced garlic
- 1/4 c. Minced parsley
- 4 c. Crumbled cornbread
- 2 c. Chicken stock
- Â Â Salt to taste
- Â Â Cayenne to taste
- 4 x Double-cut loin pork chops, bone in,
- Â Â and about 14 ounce ea
- 2 ounce Grnd andouille sausage or possibly any other
- Â Â grnd pork sausage
- 1 x recipe Southern Cooked Greens see * Note
- 2 c. Hollandaise Sauce I see * Note
- 2 Tbsp. Minced green onions
Directions
- Prepare the smoker. Season the oysters with Essence. Cool smoke the oysters for 4 to 6 min, or possibly till the edges start to curl. (Cool smoke means which 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/fry pan, over medium heat, add in 1 Tbsp. of vegetable oil. When the oil is warm, 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 garlic. Add in the cornbread, stock and reserved oyster liquid and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 min. Remove from heat and stir in the oysters and parsley. Cold 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 c.. The chop will be very full. In a large saute/fry pan, heat the remaining oil. When the oil is warm, carefully lay the chops in the pan. Sear the chops for about 3 min on one side. Flip the chops over and continue to sear for 4 min. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 min for medium. In a small saute/fry 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 min 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.
- Comments: The original recipe title as listed is "Smoked Oyster Dressing Stuffed Pork Chops With Andouille Hollandaise And Smothered Greens".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 556g | |
| Recipe makes 4 servings | |
| Calories 1109 | |
| Calories from Fat 838 | 76% |
| Total Fat 93.35g | 117% |
| Saturated Fat 39.83g | 159% |
| Trans Fat 0.35g | |
| Cholesterol 580mg | 193% |
| Sodium 1638mg | 68% |
| Potassium 463mg | 13% |
| Total Carbs 52.25g | 14% |
| Dietary Fiber 7.0g | 23% |
| Sugars 9.52g | 6% |
| Protein 17.89g | 29% |
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