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Smoked Oyster Dressing Stuffed Pork Chops with Andouille Hollandaise and Smothered Greens (Emeril Lagasse) Recipe

Smoked Oyster Dressing Stuffed Pork Chops with Andouille Hollandaise and Smothered Greens (Emeril Lagasse) Recipe

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Smoked Oyster Dressing Stuffed Pork Chops with Andouille Hollandaise and Smothered Greens (Emeril Lagasse)

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Ingredients:

Serving

1 dozen large oysters, shucked and liquid reserved
essence , recipe follows
4 tbsp vegetable oil
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 tbsp chopped garlic
1/4 cup chopped parsley
4 cups crumbled cornbread
2 cups chicken stock
salt and cayenne
4 double cut loin pork chops, bone in and about 14 oz each
2 oz ground andouille sausage
southern cooked greens , recipe follows
2 cups hollandaise sauce , recipe follows
2 tbsp chopped green onions
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
combine all ingredients thoroughly.
yield: 2/3 cup
4 egg yolks
juice from 1 lemon
1 tbsp water
2 tsp prepared mustard
1 tbsp chopped parsley
1/2 lb butter, melted and warm

Directions:

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 F to 85 degrees F. The oysters are not cooked, just flavored.)
Remove from the smoker and roughly chop. Set aside. Preheat the oven to 400 degrees F. 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.
SOUTHERN COOKED GREENS
1/2 pound bacon 3 cups julienne onions Salt and pepper Pinch of cayenne 2 tablespoons minced shallots 1 tablespoon minced garlic 1 (12-ounce) bottle of Dixie Beer 1/4 cup rice wine vinegar 1 tablespoon molasses 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
In a large pot, have the bacon rendered crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Mound the greens in the center of the platter. Arrange the chops around the greens. Spoon the sauce over the top. Yield: 8 servings
HOLLANDAISE SAUCE
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl tough the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Serve warm. Yield: about 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2086.65 Kcal (8736 kJ)
Calories from fat	1361.95 Kcal
		% Daily Value*
Total Fat	151.33g	233%
Cholesterol	1014.04mg	338%
Sodium	5840.32mg	243%
Potassium	916.05mg	19%
Total Carbs	151.41g	50%
Sugars	42.85g	171%
Dietary Fiber	9.27g	37%
Protein	37.49g	75%
Vitamin C	23.2mg	39%
Vitamin A	1mg	32%
Iron	13.8mg	77%
Calcium	439.1mg	44%

Amount Per 100 g
Calories	293.99 Kcal (1231 kJ)
Calories from fat	191.89 Kcal
		% Daily Value*
Total Fat	21.32g	233%
Cholesterol	142.87mg	338%
Sodium	822.85mg	243%
Potassium	129.06mg	19%
Total Carbs	21.33g	50%
Sugars	6.04g	171%
Dietary Fiber	1.31g	37%
Protein	5.28g	75%
Vitamin C	3.3mg	39%
Vitamin A	0.1mg	32%
Iron	1.9mg	77%
Calcium	61.9mg	44%

* 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.