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Grilled Pork Chops with
Al's Oyster Dressing
Stonewall Kitchen Grille Sauces
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La Belle Cuisine
Pork Chops with
Al’s Oyster Dressing
Recipe courtesy of Emeril Lagasse
(10-ounce) double cut pork chops
tablespoons olive oil
medium onion, chopped
green pepper, chopped
red pepper, chopped
tablespoon minced shallots
tablespoon minced garlic
pound shucked oysters, chopped
quart heavy cream
tablespoon Crystal hot sauce
tablespoons Worcestershire sauce
to 4 cups day-old bread, cubed
eggs, slightly beaten
and black pepper
cup chopped green onions,
plus 1/4 cup for garnish
cup grated Parmigiano-Reggiano cheese,
plus 1/4 cup for
cup sizzled leeks
tablespoon brunoise* red peppers
tablespoon brunoise* yellow peppers
diced vegetables that have been cooked slowly in butter
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.
a large pot, heat 2 tablespoons olive oil. When the oil is hot, sauté
vegetables for 2 to 3 minutes or until the vegetables are wilted.
Essence. Stir in the oysters and cook for 1 minute. Whisk
sauce, and Worcestershire sauce. Fold in the bread
thoroughly. Remove the mixture from the heat
whisk in the eggs.
with salt and pepper. Fold in the green onions and cheese. Pour
into the prepared pan and cover with aluminum foil. Bake
covered and 15 minutes uncovered. Remove the dressing
and allow to sit for 5
minutes before serving. Mound the dressing in the
of the plate. Lay the
chop against the dressing. Garnish with
leeks, cheese, green onions and
peppers. Yield: 4 servings
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