Grilled Double-Cut Andouille Crusted Pork Chops with a Creole Mustard, Caramelized Onion Reduction Sauce (Emeril Lagasse) Recipe

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Grilled Double-Cut Andouille Crusted Pork Chops with a Creole Mustard, Caramelized Onion Reduction Sauce (Emeril Lagasse)
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Ingredients:

Directions:

  1. Preheat the grill. Preheat the oven to 400 degrees F.
  2. Season the 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.
  3. In a saucepan, 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.
  4. 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 the sauce over each chop. Garnish with green onions.
  5. Andouille Crust:
  6. 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.
  7. Roasted Garlic Mash Potatoes:
  8. Preheat the oven to 450 degrees F.
  9. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.
  10. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.
  11. Yield: 6 to 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2142.47 Kcal (8970 kJ)
Calories from fat 1685.39 Kcal
% Daily Value*
Total Fat 187.27g 288%
Cholesterol 415.1mg 138%
Sodium 2852.25mg 119%
Potassium 923.42mg 20%
Total Carbs 73.04g 24%
Sugars 11.19g 45%
Dietary Fiber 9.22g 37%
Protein 41.28g 83%
Vitamin C 6.9mg 12%
Vitamin A 3.4mg 113%
Iron 6.7mg 37%
Calcium 185.4mg 19%
Amount Per 100 g
Calories 302.59 Kcal (1267 kJ)
Calories from fat 238.03 Kcal
% Daily Value*
Total Fat 26.45g 288%
Cholesterol 58.63mg 138%
Sodium 402.83mg 119%
Potassium 130.42mg 20%
Total Carbs 10.32g 24%
Sugars 1.58g 45%
Dietary Fiber 1.3g 37%
Protein 5.83g 83%
Vitamin C 1mg 12%
Vitamin A 0.5mg 113%
Iron 0.9mg 37%
Calcium 26.2mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.7
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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