Recipe - Grilled Corn Fennel And Purple Potato Chowder-Raichlen

4 tablespoon Vegetable oil
One half pound Sausage; finely chopped
One half cup Onions
One fourth cup Chopped bell peppers
One fourth cup Chopped celery
4 cup Crumbled cornbread
2 cup Chicken stock
2 teaspoon Finely chopped fresh parsley
leaves
Salt and cayenne
4 Doublecut loin pork chops;
bone in and about
; 14 ounces each
1 Recipe Southern Cooked
Greens
2 cup Veal Reduction; hot
1 tablespoon Finely chopped fresh parsley
leaves

1. Preheat the oven to 400 degrees.

2. In a large saute pan, over medium heat, add 1 tablespoon of vegetable
oil. When the oil is hot, add the sausage and render for about 3 minutes.
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
garlicup

3. Add the cornbread and stock and mix well. Season with salt and cayenne.
Cook, stirring, for about 2 to 3 minutes. Remove from heat and stir in the
parsley. Cool the dressing.

4. Make a 1 to 2 inch slit on the side of the pork chop. Season the entire
chop with salt and cayenne. Stuff each pork chop with a good amount of the
stuffing, about One half to Three fourths cup. The chop will be very full. Season the
outside of each chop with the remaining oil. Place on the hot grill and
cook for 6 to 8 minutes on each side for medium, turning the chops every
couple of minutes to prevent the chops from over cooking.

To serve: Mound the greens in the center of each plate. Place the chops on
top of the greens. Spoon the reduction over each chop. Garnish with
parsley.

Serves: 4

Recipe copyright C1999 Emeril Lagasse.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.