Grilled Double-cut Andouille Crusted Pork Chops Recipe

Grilled Double-cut Andouille Crusted Pork Chops Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
4 each: , (14 ounces each) double-cut
Pork chops,
3 tbsp: Olive oil,
1/2 cup: Plus 2 tablespoon Creole,
Mustard,
2 cup: Andouille crust, recipe
Follows,
2 cup: Julienne onions,
2 tsp: Chopped garlic,
2 tbsp: Steens 100 percent Pure,
Cane Syrup,
2 cup: Veal reduction,
Salt and pepper,
2 tbsp: Chopped green onions,

Directions:

Preheat the grill. Preheat the oven to 400 degrees F. Season the pork
chops with 2 tablespoons olive oil, salt and pepper. Place the chops
on the grill and sear for 3 minutes on each side. Remove from the
grill and cool. Smear the pork chops with 1/2 cup Creole mustard.
Dredge the pork chops in the andouille crust. Place the pork chops
in the oven and roast for about 20 to 25 minutes for medium. In a
sauce pan, heat the remaining tablespoon of olive oil. When the oil
is hot, add the onions and cook for about 10 minutes, or until the
onions are caramelized. Season with salt and pepper. Add the garlic
and saut


for 1 minute. Stir in the Creole mustard, cane syrup and
veal reduction. Bring the liquid up to a simmer and cook for 2
minutes. Season with salt and pepper. To assemble, pound the garlic
mash potatoes in the center of each plate. Lay each pork chop on top
of the potatoes. Spoon 1/4 cup of the sauce over each chop. Garnish
with green onions.

Yield: 4 main-course servings

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Source from luhu.jp