Grilled Double-Cut Andouille Crusted Pork Chops With A Creole Mustard, Caramelized Onion Reduction Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 each (14-ounces each) double-cut pork chops

2 cups veal reduction

3 tablespoons olive oil

1/2 to 3/4 cup heavy cream

2 teaspoons chopped garlic

2 pounds potatoes, peeled and diced

1 pound andouille

Salt and white pepper

2 cups juliennd onions

Roasted Garlic Mash Potatoes, recipe follows

3 heads of garlic, halved

3 tablespoon olive oil

1/2 cup plus 2 tablespoons Creole mustard

4 ounces (1 stick) butter, cubed

Salt and pepper

2 tablespoons chopped green onions

1 cup bread crumbs

2 tablespoons Steen's 100 percent Pure Cane Syrup

2 cups andouille crust, recipe follows

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