"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Smoked Oyster Dressing Stuffed Pork Shops with Andouille Hollandaise and Smothered Greens Recipe

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This recipe for Smoked Oyster Dressing Stuffed Pork Shops with Andouille Hollandaise and Smothered Greens, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michaela Braun
Added: Saturday, August 16, 2008


1 dozen large oysters, shucked
4 T. vegetable oil
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup copped celery
1 T. chopped garlic
1/4 cup chopped parsley
4 cups crumbled cornbread
2 cups chicken stock
salt and cayenne
4 double cut loin pork chops, bone in and about 14 ounces each
2 ounces ground andouille sausage or any other ground pork sausage
1 recipe of southern cooked greens, recipe follows
2 cups Hollandaise Sauce, recipe follows
2 T. chopped green onions

Season the oysters with Essence. Chop oysters (add just a hint of liquid smoke). Set aside. Preheat the oven to 400. In a large saute pan, over medium heat, add 1 T. of the vegetable oil. When the oil is hot, add the onions, bell peppers, and celery. Saute for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread, stock, and reserved oyster liquid and mix well. Season with salt and cayenne. Cook, stirring for the 2 to 3 minutes. Remove from heat and stir in the oysters and parsley. Cool the dressing. Make 1 1/2 to 2 inch slit in the side of each pork chop. Season the entire chop with Essence. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. In a large saute pan, heat the remaining oil. When the oil is hot, carefully lay the chops in the pan. Sear the chops for about 3 minutes on each side. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 -8 minutes for medium. In a small saute pan, over medium heat, brown the sausage. Remove and drain on paper towels. Set aside. Remove the chops from pan and allow to rest for a couple of minutes before serving. To serve, spoon the greens in the center of each plate. Place the chops on top of the greens. Gold the sausage into the Hollandaise Sauce. Spoon the sauce over each chop. Garnish green onions.

2 1/2 tablespoons paprika
2 T. Salt
2 T. Garlic Powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

Southern Cooked Greens
1/2 pound bacon, 3 coups julienne onions, salt and prep, pinch of cayenne, 2 T. minced onions, 1 T. minced garlic, 1 bottle of beer, 1/4 cup rice wine vinegar, 1 T. molasses, 6 lbs. greens.

In a large pot, have the bacon rendered, add the onions and cook 6-7 minutes or until the onions are wilted. Season the mixture with salt, pepper, and pinch of cayenne and add the shallots, garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes. Mound the greens in the center of the platter. Arrange the chops around the greens. Spoon the sauce over the top.

Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
I use a dry mix Hollandaise Sauce. This is a time consuming recipe and really rich, so not something you would eat often. However, it is really good and quite different, and has a big impact because it is really quite elegant.




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