Try this Smoked Oyster Dressing Stuffed Pork Chops Pt 1 recipe, or contribute your own.
Suggest a better descriptionPrepare the smoker. Season the oysters with Essence. Cold smoke the oysters for 4 to 6 minutes, or until the edges start to curl. (Cold smoke means that the temperature for the smoker stays between 80 degrees F to 85 degrees F. The oysters are not cooked, just flavored.) Remove from the smoker and roughly chop. Set aside. Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, add the onions, bell peppers, and celery. Saute for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread, stock and reserved oyster liquid and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat and stir in the oysters and parsley. Cool the dressing. Make a 1 1/2 to 2-inch slit on the side of the pork chop. Season the entire chop with Essence. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop ill be very full. In a large saute pan, heat the remaining oil. When the oil is hot, carefully lay the chops in the pan. Sear the chops for about 3 minutes on one side. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. In a small saute pan, over medium heat, brown the sausage. Remove and drain on paper towels. Set aside. Remove the chops from pan and allow to rest for a couple of minutes before serving. To serve, spoon the greens in the center of each plate. Place the chops on top of the greens. Fold the sausage into the Hollandaise Sauce. Spoon the sauce over each chop. Garnish with green onions. Yield: 4 servings SOUTHERN COOKED GREENS: In a large pot, have the bacon rendered crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Mound the greens in the center of the platter. Arrange the chops around the greens. Spoon the sauce over the top. Yield: 8 servings HOLLANDAISE SAUCE: continued in part 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (5100g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 3614 | ||
Calories from Fat: 2690 (74%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 298.9g | 398 % | |
Saturated Fat 91.8g | 459 % | |
Monounsaturated Fat 140.8g | ||
Polyunsanturated Fat 48g | ||
Cholesterol 6894.1mg | 2121 % | |
Sodium 4090.5mg | 141 % | |
Potassium 2744mg | 72 % | |
Total Carbohydrate 84.4g | 25 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 81.1g | ||
Protein 140.8g | 201 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3614
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.