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1
Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil.
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2
When the oil is hot, add the andouille sausage and render for about 3 minutes.
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3
Add the onions, bell peppers, and celery.
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4
Saute for about 5 minutes or until the vegetables are wilted.
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5
Season with salt and pepper.
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6
Stir in the garlic.
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7
Add the cornbread and stock and mix well.
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8
Season with salt and cayenne.
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9
Cook, stirring, for about 2 to 3 minutes.
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10
Remove from heat and stir in the parsley.
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11
Cool the dressing.
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12
Make a 1 to 2-inch slit on the side of the pork chop.
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13
Season the entire chop with salt and cayenne.
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14
Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup.
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15
The chop will be very full.
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16
Wrap each chop with 4 slices of the bacon, making sure that each end of bacon over laps the other.
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17
In a large saute pan, heat the remaining oil.
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18
When the oil is hot, carefully lay the chops in the pan.
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19
Sear the chops for about 4 to 5 minutes on one side, or until one side of the bacon is crispy.
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20
Flip the chops over and continue to sear for 4 minutes.
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21
Remove the chops from the heat and place in the oven.
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22
Roast the chops for about 6 to 8 minutes for medium.
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23
Remove the chops from pan and allow to rest for a couple of minutes before serving.
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24
Deglaze the pan with the veal stock, reduce and reseason with salt and pepper.
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25
Serve the pork chops with Southern Cooked Greens
