Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham Hock Gravy (Emeril Lagasse) Recipe

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Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham Hock Gravy (Emeril Lagasse)
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  1. Preheat the oven to 400 degrees F.
  2. In a large, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the andouille and cook, stirring, until brown, about 3 minutes. Add the onions, bell peppers, and celery and cook, stirring often, until tender, about 4 minutes. Add garlic, 1/2 teaspoon of the salt and the black pepper, and cook, stirring, for 1 minute. Add the corn bread and chicken stock and cook, stirring, until the corn bread is soft, about 1 minute. Remove from the heat and mix in the parsley. Let cool for about 10 minutes. Meanwhile, with a thin sharp knife, cut a slit into the side of the pork chops about 2 1/2-inches across and 1-inch deep. Season the chops on both sides with the remaining 1/2 teaspoon salt and the Essence. Then stuff each chop with about 1/2 cup of the cooled corn bread stuffing. (The chops will be very full.) Wrap 4 slices of bacon around each chop, making sure that each end of bacon overlaps the next, so that the chop is completely wrapped. Heat the remaining 2 tablespoons oil in a very large heavy ovenproof skillet over medium-high heat. Carefully lay the chops in the pan. Cook until the bacon is crispy, about 4 minutes per side. Transfer the skillet to the oven and roast for 20 minutes.
  3. Remove from the oven. Transfer the chops to a platter and tent with aluminum foil to keep warm and serve with Ham Hock Gravy.
  4. Homemade Andouille Sausage:
  5. Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
  6. To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
  7. Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
  8. Preheat a home smoker to 250 degrees F. Smoke the sausage for 11/2 hours. Remove from the smoker and use as desired.
  9. Yield: about 2 pounds
  10. Essence (Emeril's Creole Seasoning):
  11. Combine all ingredients thoroughly and store in an airtight jar or container.
  12. Yield: about 2/3 cup
  13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  14. Ham Hock Gravy:
  15. In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook until it begins to brown, about 1 1/2 minutes. Add the red wine and cook, stirring, to deglaze the pan and loosen any bits clinging to the bottom. Add the ham hocks and veal stock, and bring to a boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove from the heat. Remove the ham hocks and set aside to cool.
  16. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly, until smooth and starting to thicken, about 2 minutes. Continue to cook, constantly stirring with a wooden spoon until the roux has a nutty aroma and becomes a light peanut butter color, 3 to 4 minutes. Remove from the heat and cool.
  17. Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes until thickened. Cover to keep warm.
  18. Remove the fat and skin from the ham hocks and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt and pepper to taste, and keep covered until ready to serve with the stuffed pork chops.
  19. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4442.29 Kcal (18599 kJ)
Calories from fat 2787.48 Kcal
% Daily Value*
Total Fat 309.72g 476%
Cholesterol 1055.31mg 352%
Sodium 7517.17mg 313%
Potassium 2356.81mg 50%
Total Carbs 108.84g 36%
Sugars 27.74g 111%
Dietary Fiber 13.44g 54%
Protein 279.78g 560%
Vitamin C 67.5mg 113%
Vitamin A 1.7mg 58%
Iron 44.7mg 248%
Calcium 468.1mg 47%
Amount Per 100 g
Calories 217.48 Kcal (911 kJ)
Calories from fat 136.47 Kcal
% Daily Value*
Total Fat 15.16g 476%
Cholesterol 51.67mg 352%
Sodium 368.02mg 313%
Potassium 115.38mg 50%
Total Carbs 5.33g 36%
Sugars 1.36g 111%
Dietary Fiber 0.66g 54%
Protein 13.7g 560%
Vitamin C 3.3mg 113%
Vitamin A 0.1mg 58%
Iron 2.2mg 248%
Calcium 22.9mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 113.9
  • 116

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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