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Grilled Pork Chops with Al's Oyster Dressing

  "Barbecue is more than a meal; it's a way of life."
~ Greg Johnson and Vince Staten, in "Real Barbecue"

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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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