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  • Smoked Oyster Dressing Stuffed Pork Chops Pt 1

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    Smoked Oyster Dressing Stuffed Pork Chops Pt 1
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 doz large oysters, shucked and liquid reserved
    •     Essence
    • 4 Tbsp. Vegetable oil
    • 1/2 c. Minced onions
    • 1/4 c. Minced bell peppers
    • 1/4 c. Minced celery
    • 1 Tbsp. Minced garlic
    • 1/4 c. Minced parsley
    • 4 c. Crumbled cornbread
    • 2 c. Chicken stock
    •     Salt and cayenne
    • 4 x Double cut loin pork chops, bone in and about 14 ounces each
    • 2 ounce Grnd andouille sausage or possibly any other grnd pork sausage
    • 1 x Recipe Southern Cooked Greens, (recipe follows)
    • 2 c. Hollandaise Sauce, (recipe follows)
    • 2 Tbsp. Minced green onions
    • 1/2 lb Bacon
    • 3 c. Julienne onions
    •     Salt and pepper
    • 1 pch cayenne
    • 2 Tbsp. Chopped shallots
    • 1 Tbsp. Chopped garlic
    • 1 bot Dixie Beer, (12-oz)
    • 1/4 c. Rice wine vinegar
    • 1 Tbsp. Molasses
    • 6 lb Greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
    • 4 x Egg yolks
    •     Juice from one lemon
    • 1 Tbsp. Water
    • 2 tsp Prepared mustard
    • 1 Tbsp. Minced parsley
    • 1/2 lb Butter, melted and hot

    Directions

    1. Prepare the smoker. Season the oysters with Essence. Cool smoke the oysters for 4 to 6 min, or possibly till the edges start to curl. (Cool smoke means which the temperature for the smoker stays between 80 degrees F to 85 degrees F. The oysters are not cooked, just flavored.) Remove from the smoker and roughly chop. Set aside. Preheat the oven to 400 degrees F. In a large saute/fry pan, over medium heat, add in 1 Tbsp. of vegetable oil. When the oil is warm, 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.
    2. Stir in the garlic. Add in the cornbread, stock and reserved oyster liquid and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 min. Remove from heat and stir in the oysters and parsley. Cold the dressing. Make a 1 1/2 to 2-inch slit on the side of the pork chop. Season the entire chop with Essence. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 c.. The chop ill be very full. 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 3 min on one side. 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. In a small saute/fry pan, over medium heat, brown the sausage. Remove and drain on paper towels. Set aside. Remove the chops from pan and allow to rest for a couple of min before serving. To serve, spoon the greens in the center of each plate. Place the chops on top of the greens. Fold the sausage into the Hollandaise Sauce. Spoon the sauce over each chop. Garnish with green onions.
    3. Yield: 4 servings
    4. SOUTHERN COOKED GREENS:In a large pot, have the bacon rendered crispy, about 5 min. Add in the onions and cook for about 6 to 7 min or possibly till the onions are wilted.
    5. Season the mix with salt, pepper and healthy pinch of cayenne. Add in the shallots and garlic and cook for 2 min.
    6. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 min. Mound the greens in the center of the platter. Arrange the chops around the greens. Spoon the sauce over the top.
    7. Yield: 8 servings
    8. HOLLANDAISE SAUCE:continued in part 2

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