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["Preheat the oven to 400 degrees F.", "In a large, heavy skillet, heat 1 tablespoon of the oil over medium-high heat.", "Add the andouille and cook, stirring, until brown, about 3 minutes.", "Add the onions, bell peppers, and celery and cook, stirring often, until tender, about 4 minutes.", "Add garlic, 1/2 teaspoon of the salt and the black pepper, and cook, stirring, for 1 minute.", "Add the corn bread and chicken stock and cook, stirring, until the corn bread is soft, about 1 minute.", "Remove from the heat and mix in the parsley.", "Let cool for about 10 minutes.", "Meanwhile, with a thin sharp knife, cut a slit into the side of the pork chops about 2 1/2-inches across and 1-inch deep.", "Season the chops on both sides with the remaining 1/2 teaspoon salt and the Essence.", "Then stuff each chop with about 1/2 cup of the cooled corn bread stuffing.", "(The chops will be very full.)", "Wrap 4 slices of bacon around each chop, making sure that each end of bacon overlaps the next, so that the chop is completely wrapped.", "Heat the remaining 2 tablespoons oil in a very large heavy ovenproof skillet over medium-high heat.", "Carefully lay the chops in the pan.", "Cook until the bacon is crispy, about 4 minutes per side.", "Transfer the skillet to the oven and roast for 20 minutes.", "Remove from the oven.", "Transfer the chops to a platter and tent with aluminum foil to keep warm and serve with Ham Hock Gravy.", "Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well.", "Pass through a food grinder fitted with a coarse die.", "(Alternately, transfer in 2 batches to a food processor and process until finely ground.)", "Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.", "To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture.", "Adjust seasoning, to taste.", "Using the sausage attachment on a mixer, stuff the meat into the casings, if being used.", "Twist and tie off to make 4-inch sausages.", "Alternately, shape into patties.", "Preheat a home smoker to 250 degrees F. Smoke the sausage for 11/2 hours.", "Remove from the smoker and use as desired.", "Yield: about 2 pounds", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
