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1
Preheat the oven to 400 degrees.
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2
In a large saute/fry pan, over medium heat, add in 1 Tbsp.
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of vegetable oil.
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When the oil is warm, add in the andouille sausage and render for about 3 min.
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Add in the onions, bell peppers, and celery.
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Saute/fry for about 5 min or possibly till the vegetables are wilted.
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Season with salt and pepper.
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Stir in the garlic.
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Add in the cornbread and stock and mix well.
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Season with salt and cayenne.
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Cook, stirring, for about 2 to 3 min.
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Remove from heat and stir in the parsley.
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Cold the dressing.
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Make a 1- to 2-inch slit on the side of the pork chops.
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Season the entire chop with salt and cayenne.
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Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 c..
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The chop will be very full.
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Wrap each chop with 4 slices of the bacon, making sure which each end of bacon over laps the other.
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In a large saute/fry pan, heat the remaining oil.
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When the oil is warm, carefully lay the chops in the pan.
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Sear the chops for about 4 to 5 min on one side, or possibly till one side of the bacon is crispy.
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Flip the chops over and continue to sear for 4 min.
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Remove the chops from the heat and place in the oven.
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Roast the chops for about 6 to 8 min for medium.
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Remove the chops from pan and allow to rest for a couple of min before serving.
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Deglaze the pan with the veal stock, reduce and reseason with salt and pepper.
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27
Serve the pork chops with Southern Cooked Greens.
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28
This recipe yields 4 servings.
