Grilled Pork Chops With Al's Oyster Dressing
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Grilled Pork Chops With Al's Oyster Dressing
  Pork    Oysters    Dressings  
Last updated 6/12/2012 12:58:32 AM. Recipe ID 21329. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Grilled pork chops with al's oyster dressing
 Categories: E.
      Yield: 4 Servings
      4    (10-ounce) double cut pork
      4 tb Olive oil
      1 md Onion, chopped
    1/2    Green pepper, chopped
    1/2    Red pepper, chopped
      1 tb Minced shallots
      1 tb Minced garlic
      1 lb Shucked oysters, chopped
      1 qt Heavy cream
      1 tb Crystal hot sauce
      2 tb Worcestershire sauce
      3    To 4 cups day-old bread,
      6    Eggs, slightly beaten
           Salt and black pepper
    1/4 c  Chopped green onions, plus
    1/4 c  For garnish
    1/4 c  Grated Parmigiano-Reggiano
           Cheese, plus 1/4 cup for
    1/2 c  Sizzled leeks
      1 tb Brunoise red peppers
      1 tb Brunoise yellow peppers
  Preheat the grill.  Preheat the oven to 400 degrees.  Butter a 13 by
  9-inch rectangular baking dish.  Season each pork chop with 2
  tablespoons olive oil and Essence.  Place on the grill and cook for
  about 8 minutes on each side for medium.  In a large pot, heat 2
  tablespoons olive oil. When the oil is hot, sauté the vegetables for
  2 to 3 minutes or until the vegetables are wilted.  Season with
  Essence. Stir in the oysters and cook for 1 minute.  Whisk in the
  cream, hot sauce, and Worcestershire sauce. Fold in the bread cubes
  and incorporate thoroughly. Remove the mixture from the heat and
  whisk in the eggs. Season with salt and pepper. Fold in the green
  onions and cheese.  Pour the dressing into the prepared pan and cover
  with aluminum foil.  Bake for 30 minutes covered and 15 minutes
  uncovered. Remove the dressing and allow to sit for 5 minutes before
  serving. Mound the dressing in the center of the plate. Lay the chop
  against the dressing. Garnish with leeks, cheese, green onions and
  Yield: 4 servings

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 21329 (Apr 03, 2005)

[an error occurred while processing this directive]