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Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham Hock Gravy Recipe

Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham Hock Gravy

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on December 19, 2012

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    I bought smoked ham hocks, because that is all our grocery stores carry. Now I am wondering if I made a mistake -- wondering if the ham hocks had to be fresh. I would hate to make the entire recipe for a special dinner, only to find out that the smokiness ruins the dish. I wish the recipe had specified.

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  • on January 04, 2010

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    I loved this recipe. I made this for the first Christmas dinner I hosted and it was AMAZING!!!!

    I used Pork Loin instead of the chops and didn't use the Ham Hock Meat. The dish got many great reviews from family and friends. I asked my husband if I should make this next year for Christmas and he said "yes" without any hesitation. Great Recipe!

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  • on September 12, 2009

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    Made this for a dinner party of 6...Their still talking about it!!! I cut the chops in 1 pd pieces from the whole loin and brined them overnight. I made the stuffing the day before as well as the gravy. This is time consuming!!! I placed the bacon wrapped stuffed chops in a large baking pan that was lined with the bacon. Preheated my grill to 400 degrees and placed the pan over direct heat and cooked with lid down until bottom bacon was crisp, about 30 minutes. Remove off direct heat and cooked until 150 degrees. Top bacon was only slightlly crisp. Covered with foil until ready to serve. Very, very moist chops.. It was worth all the effort...

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  • on February 28, 2009

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    These are the greatest recipe in the world! Everyone I have made these for has fallen in love! I don't think it is possible for there to be a better tasting stuffing, and in the porkchops it is divine!

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  • on January 18, 2009

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    I used an approximately 4lb pork loin filleted and unrolled careful not to cut all the way though. Flip over and rubbed with essence, flip and spread the stuffing, roll, wrap with the bacon and tie together with butchers? twine. Seared the out side moved to the oven cook till internal temp of 151, let stand 15min. Made the gravy as instructed (everyone felt it was unnecessary. Unfortunately I didn't keep track of the time . This turned out to be the best loin I have ever tasted, everyone else agreed. Worked very well for entertaining, because you can assemble ahead of time, the night before or whatever. This will become a staple in my holiday cooking arsenal. THANK YOU EMERIL.

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  • on October 09, 2008

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    We have cooked this several times.Thanks Emeril.

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  • on September 23, 2008

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    I have made the stuffing many times, especially for Thanksgiving. It is a great change of pace from same old boring stuffing. My family is picky, and they absolutely loved this stuffing!!

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  • on September 02, 2008

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    OMIT ALL ADDED SALT FROM THIS RECIPE.

    Smoked hamhocks already have enough salt in the them. Adding more kills the taste completely.

    As usual, this guy's recipe ensure:

    1 Way too many ingredients
    2 Way too many dirty dishes
    3 Way too much preparation time
    4 Lackluster results.

    The dish was overly complicated with far less than stellar results. Keep it simple. Avoid this guy's recipes. He's all "BAM" and no "ACTION!"

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  • on August 04, 2008

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    I used a hand blender to make mine really smooth before I added the roux. Had it with rice. Perfect. Make a double batch so you'll have leftovers. Even better the second day on biscuits!

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  • on November 09, 2007

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    I made this recipe tonight for dinner and like some of the other reviews i too bought sausage at the store but made homemade corn bread. Both me and my boyfriend thought the pork chops were delicious. Really make sure you get the bacon browned before transferring to the oven! We did not make the gravy and served sweet mashed potatoes on the side, the salty bacon with a bite of sweet potatoes was MMMM

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