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Receta Andouille Stuffed Double Cut Pork Chops
by Global Cookbook

Andouille Stuffed Double Cut Pork Chops
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Ingredientes

  • 4 Tbsp. Vegetable oil
  • 1/2 lb Andouille sausage finely minced
  • 1/2 c. Minced onions
  • 1/4 c. Minced bell peppers
  • 1/4 c. Minced celery
  • 2 Tbsp. Minced garlic
  • 4 c. Crumbled cornbread
  • 2 c. Chicken stock Salt to taste Cayenne pepper to taste
  • 4 x Double-cut loin pork chops, bone in - (abt 14 ounce ea)
  • 16 slc Raw bacon
  • 2 c. Veal stock Southern Cooked Greens see * Note

Direcciones

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