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| Recipe Title: |
Andouille Encrusted Pork Chops
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*Suggestion: Good foothill Cabernet such as Cedarville |
| Ingredients: | 4 large pork chops (double-cut; 8 oz ea.) 1 lb., andouille sausage (if you can't find it, use kielbasa sausage or some other smoked pork sausage) 1 cup plain white bread crumbs 1/2 cup Creole mustard (if you can't find Creole use a whole grain mustard) Salt and pepper to taste 1 large yellow onion sliced into thin rings (optional) 2 tblsp Louisiana cane syrup such as Steen's (optional) |
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| Instructions: | Light your grill and let it get hot. Heat oven to 350. Salt
and pepper your chops. Place chops on grill and cook only about 1 minute
per side; just enough to give it that grilled taste and to seal in some of
the juices. Place chops on cutting board and apply the mustard generously
to each side. Place in a shallow baking dish. Take sausage out of casings
and brown in skillet. Add bread crumbs to sausage and combine thoroughly
breaking any large chunks into small ones. Cover chops with sausage
mixture (use it all). Place chops in oven and bake for about 35 minutes or
until done. To add a little flair, sauté the onions with a little olive oil until starting to caramelize. Add the cane syrup and about 1 tablespoon of the Creole mustard and sauté about two more minutes. Serve caramelized onion mixture on top of Andouille encrusted pork chops. |
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