Grilled Pork Chops with Al's Oyster Dressing

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
4 servings

Ingredients
  • 4 (10-ounce) double cut pork chops
  • 4 tablespoons olive oil
  • Emeril's Essence Seasoning, recipe follows
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1 pound shucked oysters, chopped
  • 1 quart heavy cream
  • 1 tablespoon Crystal hot sauce
  • 2 tablespoons Worcestershire sauce
  • 3 to 4 cups day-old bread, cubed
  • 6 eggs, slightly beaten
  • Salt and black pepper
  • 1/4 cup chopped green onions, plus 1/4 cup for garnish
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
  • 1/2 cup sizzled leeks
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the grill. Preheat the oven to 400 degrees. Butter a 13 by 9-inch rectangular baking dish. Season each pork chop with 2 tablespoons olive oil and Essence. Place on the grill and cook for about 8 minutes on each side for medium. In a large pot, heat 2 tablespoons olive oil. When the oil is hot, saute the vegetables for 2 to 3 minutes or until the vegetables are wilted. Season with Essence. Stir in the oysters and cook for 1 minute. Whisk in the cream, hot sauce, and Worcestershire sauce. Fold in the bread cubes and incorporate thoroughly. Remove the mixture from the heat and whisk in the eggs. Season with salt and pepper. Fold in the green onions and cheese. Pour the dressing into the prepared pan and cover with aluminum foil. Bake for 30 minutes covered and 15 minutes uncovered. Remove the dressing and allow to sit for 5 minutes before serving. Mound the dressing in the center of the plate. Lay the chop against the dressing. Garnish with leeks, cheese, green onions and peppers.

Emeril's ESSENCE Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon dried oregano 1 tablespoon dried thyme

Combine all ingredie

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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