Smoked Oyster Dressing Stuffed Pork Chops with Andouille Hollandaise and Smothered Greens

Total Time:
46 min
Prep:
10 min
Cook:
36 min

Yield:
4 servings

Ingredients
  • 1 dozen large oysters, shucked and liquid reserved
  • Essence, recipe follows
  • 4 tablespoons vegetable oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell peppers
  • 1/4 cup chopped celery
  • 1 tablespoon 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 ounces each
  • 2 ounces ground andouille sausage or any other ground pork sausage
  • Southern Cooked Greens, recipe follows
  • 2 cups Hollandaise Sauce, recipe follows
  • 2 tablespoons chopped green onions
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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 oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • HOLLANDAISE SAUCE
  • 4 egg yolks
  • Juice from one lemon
  • 1 tablespoon water
  • 2 teaspoons prepared mustard
  • 1 tablespoon chopped parsley
  • 1/2 pound 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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