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Grilled Pork Chops with
Al's Oyster Dressing

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Grilled Pork Chops with
Al’s Oyster Dressing
Recipe courtesy of Emeril Lagasse

 4 (10-ounce) double cut pork chops
4 tablespoons olive oil
Essence
1 medium onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 tablespoon minced shallots
1 tablespoon minced garlic
1 pound shucked oysters, chopped
1 quart heavy cream
1 tablespoon Crystal hot sauce
2 tablespoons Worcestershire sauce
3 to 4 cups day-old bread, cubed
6 eggs, slightly beaten
Salt and black pepper
1/4 cup chopped green onions,
plus 1/4 cup for garnish
1/4 cup grated Parmigiano-Reggiano cheese,
plus 1/4 cup for garnish
1/2 cup sizzled leeks
1 tablespoon brunoise* red peppers
1 tablespoon brunoise* yellow peppers

* Finely diced vegetables that have been cooked slowly in butter

 Preheat the grill. Preheat the oven to 400 degrees. Butter a 13 by 9-inch rectangular baking dish. Season each pork chop with 2 tablespoons olive
oil and Essence. Place on the grill and cook for about 8 minutes on each
side for medium.
In a large pot, heat 2 tablespoons olive oil. When the oil is hot, sauté
the vegetables for 2 to 3 minutes or until the vegetables are wilted.
Season with Essence. Stir in the oysters and cook for 1 minute. Whisk
in the cream, hot sauce, and Worcestershire sauce. Fold in the bread
cubes and incorporate thoroughly. Remove the mixture from the heat
and whisk in the eggs.
Season with salt and pepper. Fold in the green onions and cheese. Pour
the dressing into the prepared pan and cover with aluminum foil. Bake
for 30 minutes covered and 15 minutes uncovered. Remove the dressing
and allow to sit for 5 minutes before serving. Mound the dressing in the
center of the plate. Lay the chop against the dressing. Garnish with
leeks, cheese, green onions and peppers. Yield: 4 servings

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