- 4 tablespoons vegetable oil
- 1/2 pound andouille sausage, finely chopped
- 1/2 cup chopped onions
- 1/4 cup chopped bell peppers
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 4 cups crumbled cornbread
- 2 cups chicken stock
- Salt and cayenne
- 4 each double cut loin pork chops, bone in and about 14 ounces each
- 16 slices of raw bacon
- 2 cups veal stock
- 2 tablespoons chopped parsley
- Preheat the oven to 400 degrees F. Heat 1 tablespooon of the vegetable oil in a large skillet over medium heat. Addd the andouille sausage and cook, stirring, for about 3 minutes. Add the onions, bell peppers, and celery. Cook, stirring, for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread and stock and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat and stir in the parsley. Cool the dressing. Make a 1 to 2-inch slit on the side of the pork chop. Season the entire chop with salt and cayenne.
- Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. Wrap each chop with 4 slices of the bacon, making sure that each end of bacon over laps the other. Heat the remaining oil in a large skillet over medium--high heat. Carefully lay the chops in the pan. Sear the chops for about 4 to 5 minutes on one side, or until one side of the bacon is crispy. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. Remove the chops from pan and allow to rest for a couple of minutes before serving. Deglaze the pan with the veal stock, reduce and reseason with salt and pepper.