Grilled Double-Cut Andouille Crusted Pork Chops with a Creole Mustard, Caramelized Onion Reduction Sauce
- 4 each (14-ounces each) double-cut pork chops
- 3 tablespoons olive oil
- 1/2 cup plus 2 tablespoons Creole mustard
- 2 cups andouille crust, recipe follows
- 2 cups juliennd onions
- 2 teaspoons chopped garlic
- 2 tablespoons Steen's 100 percent Pure Cane Syrup
- 2 cups veal reduction
- Salt and pepper
- Roasted Garlic Mash Potatoes, recipe follows
- 2 tablespoons chopped green onions
- Andouille Crust:
- 1 pound andouille
- 1 cup bread crumbs
- Roasted Garlic Mash Potatoes:
- 3 heads of garlic, halved
- 3 tablespoon olive oil
- 2 pounds potatoes, peeled and diced
- 4 ounces (1 stick) butter, cubed
- 1/2 to 3/4 cup heavy cream
- Salt and white pepper
Preheat the grill. Preheat the oven to 400 degrees F.
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.
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.Andouille Crust: Roasted Garlic Mash Potatoes:
Preheat the oven to 450 degrees F.
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.
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.
Yield: 6 to 8 servings
Recipe courtesy Emeril Lagasse