Favorite Recipe

GRILLED DOUBLE-CUT ANDOUILLE CRUSTED CHOPS with a CREOLE MUSTARD, CARAMELIZED ONION REDUCTION SAUCE RECIPE

Courtesy Emeril Lagasse, Food Network Recipe

Summary:

Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 main-course

Ingredients:
4 each (14-ounces each) double-cut pork chops
3 tablespoons olive oil
1/2 cup plus 2 tablespoons Creole mustard
2 cups Andoiulle crust, recipe follows
2 cups julienned onions
2 teaspoons chopped garlic
2 tablespoons Steen's 100 percent Pure Cane Syrup (omit to reduce sugar)
2 cups veal reduction (or beef broth) Salt and pepper
2 tablespoons chopped green onions

Preheat the grill.
Preheat the oven to 400 degrees F.

-- Preparation Method

Season the pork chops with 2 tablespoons olive oil, salt and pepper. Place the chops on the grill and sear for 3 minutes on each side. Remove from the grill and cool. Smear the pork chops with 1/2 cup Creole mustard. Dredge the pork chops in the Andoiulle crust. Place the pork chops in the oven and roast for about 20 to 25 minutes for medium. In a saucepan, heat the remaining tablespoon of olive oil. When the oil is hot, add the onions and cook for about 10 minutes, or until the onions are caramelized. Season with salt and pepper. Add the garlic and sauté for 1 minute. Stir in the Creole mustard, cane syrup and veal reduction. Bring the liquid up to a simmer and cook for 2 minutes. Season with salt and pepper. To assemble, pile the garlic mash potatoes in the center of each plate. Lay each pork chop on top of the potatoes. Spoon 1/4 cup of the sauce over each chop. Garnish with green onions. Andouille Crust: 1 pound andouille 1 cup bread crumbs Remove sausage from casing and render over medium heat until the oil has been released. Add 1 cup of bread crumbs and stir well to combine.

Serve with garlic mashed potatoes and tossed green salad.