Grilled Pork Chops with Oyster Dressing

Ingredients

• 4 (10 ounce) double cut pork chops
• 4 tbs olive oil
• Creole seasoning
• 1 medium onion, chopped
• ½ green pepper, chopped
• ½ red pepper, chopped
• ¼ C green onions, chopped
• 1 tbs minced shallots
• 1 tbs minced garlic
• 1 lb shucked oysters, chopped
• 1 qt heavy cream
• 1 tbs Louisiana hot sauce
• 2 tbs Worcestershire sauce
• ¼ C grated Parmigiano-Reggiano cheese
• 3 to 4 C day-old bread, cubed
• 6 eggs, slightly beaten
• Salt and pepper to taste

Garnish

• ¼ C chopped green onions
• ¼ C grated Parmigiano-Reggiano cheese
• ½ C sizzled leeks
• 1 tbs brunoise red peppers
• 1 tbs brunoise yellow peppers

Directions

1. Preheat the oven to 400°.
2. Season the pork chops with 2 tbs olive oil and Creole seasoning.
3. Place on the grill and cook for about 8 minutes on each side.
4. In a large pot, heat 2 tbs olive oil and sauté the vegetables for 2-3 minutes or until wilted, and season with Creole seasoning.
5. Stir in the oysters and cook for 1 minute or until the edges of the oysters begin to curl.
6. Whisk in the cream, hot sauce, and Worcestershire sauce.
7. Fold in the bread cubes and incorporate thoroughly.
8. Remove the mixture from the heat and whisk in the eggs, season with salt and pepper, and fold in the green onions and cheese.
9. Pour the dressing into a buttered 9x13 baking dish and cover with aluminum foil.
10. Bake for 30 minutes covered and 15 minutes uncovered.
11. Remove the dressing and allow to sit for 5 minutes before serving.
12. Mound the dressing in the center of the plate. Lay the chop against the dressing.
13. Garnish with leeks, cheese, green onions and peppers