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Ingredients

• 4 tablespoons vegetable oil
• 1/2 pound andouille sausage, finely chopped
• 1/2 cup chopped onions
• 1/4 cup chopped bell peppers
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 4 cups crumbled cornbread
• 2 cups chicken stock
• Salt and cayenne
• 4 each double cut loin pork chops, bone in and about 14 ounces each
• 16 slices of raw bacon
• 2 cups veal stock
• 2 tablespoons chopped parsley

Description

Andouille Stuffed Double Cut Pork Chops

Emerils