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
Description
Food Network Invites You To Try This Andouille Stuffed Double Cut Pork Chops Recipe From Emeril Lagasse.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter