Recipe - Grilled Pork Chops Adobo Gf Grill

4 Doublecut pork chops ; (10
oz ea)
4 tablespoon Olive oil
Bayou Blast; see * Note
1 md Onion; chopped
One half Green pepper; chopped
One half Red pepper; chopped
1 tablespoon Minced shallots
1 tablespoon Minced garlic
1 pound Shucked oysters; chopped
1 qt Heavy cream
1 tablespoon Crystal hot sauce
2 tablespoon Worcestershire sauce
3 cup Cubed dayold bread ; (to 4
cups)
6 Eggs; slightly beaten
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Chopped green onions
One fourth cup Grated ParmigianoReggiano
cheese
=== GARNISH ===
One half cup Sizzled leeks
One fourth cup Grated ParmigianoReggiano
cheese
One fourth cup Chopped green onions
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Preheat the grill. Preheat the oven to 400 degrees. Butter a 13 by 9inch
rectangular baking dish. Season each pork chop with 2 tablespoons olive oil
and Bayou Blast. 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, saute 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 peppers This recipe yields 4