Recipe - Grilled Diver Scallops With Tomatillo Corn Salsa And Patron

4 (14 ounces each) doublecut
Pork chops
3 tablespoon Olive oil
One half cup Plus 2 tablespoon Creole
Mustard
2 cup Andouille crust, recipe
Follows
2 cup Julienne onions
2 teaspoon Chopped garlic
2 tablespoon Steen's 100 percent Pure
Cane Syrup
2 cup Veal reduction
Salt and pepper
2 tablespoon Chopped green onions

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 One half 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=82 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 One fourth cup of the sauce over each chop. Garnish with
green onions.

Yield: 4 maincourse servings

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