Andouille Stuffed Double Cut Pork Chops

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

@larry60712. The pork chops are cooking for anywhere from 15 to 17 minutes. 9 minutes being seared and 6-8 minutes in the oven. When I made them they came out fully cooked and juicy. Great recipe! Stuffing was delicious. I added a bit of brown sugar to the deglaze and it make a great salt/sweet combo against the bacon and sausage.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Stuffing was tasty. If you think a 14 oz. chop will cook in 8 minutes be prepared to go to the hospital. also, HOW MUCH PARSLEY? Seriously? C'mon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As with all things Emeril you can expect two things –
The dish was GREAT !!!!!
And
There always has to be at least one ingredient that can’t be found by mere mortals.
This recipe is no exception.
Everyone loved it !!!
I substituted thyme for File' but someday I will find some and try this again the authentic way.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved cooking and eating this meal. I had a lot of stuffing left over so I purchased more chops! The stuffing was very flavorful and my husband absolutely loved this meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really good! I definitely could have put more stuffing in the pork chop than I did. I had to use italian sausage because I couldn't fin andouille, but the stuffing was still very tasty. I also had a lot of stuffing left over.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had a dinner party and this was a huge hit even for the people who don't like pork. They ate every bit of it. I substituted italian sausage for the andouille.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

"Remove from heat and stir in the parsley." The ingredient list doesn't mention parsley.

While this always (I've made it several times makes LOTS more stuffing than I can fit in the chops, it's wonderful served on the side.

Chicken stock or a mixture of chicken stock and beef stock works just fine in place of veal stock.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

the stuffing is extremely tasty! Ended up making extra and serving it on the side also.