2 large pork chops (try some tasty organic ones)
3 tbs. olive oil
1/2 cup + 2 tbs. creole mustard
3/4 lb. andouille sausage
3/4 cup bread crumbs
2 cups julienned onions
2 tsp. chopped garlic
2 tbs. pure cane syrup
1 cup veal reduction
salt and pepper
2 tbs. chopped green onions
Preheat your oven to 400 degrees.
Make your andouille crust first. Remove the casing from the sausage and render over medium heat until the oil has been released. Add your bread crumbs and stil well to combine. Set aside.
Rub your pork chops with a good topping of olive oil, then salt and pepper. You are using kosher salt and freshly cracked pepper, right? Heat up a large oven-safe frying pan on your stovetop. Sear the chops for 3 minutes per side, then set them aside to cool. Smear the pork chops with a layer of creole mustard. Dredge the chops in the andouille mixture. Place them back into your pan and into the oven for around 20 to 25 minutes.
Now to make the sauce. Hopefully, you used your mandoline to make some beautiful julienned onion strips. Heat 2 tbs. of olive oil in a saucepan. Add the onions and cook until the onions are carmelized - maybe 10 or so minutes, be careful with the heat. Season with salt and pepper. Add the garlic and saute for a minute. Stir in 2 tbs. of creole mustard, cane syrup, and veal reduction. [I found my veal reduction in specialty frozen section at Treasure Island.] Bring the liquid up to a simmer and cook for 2 minutes. Again, season with salt and pepper to taste.
Serve each chop with a 1/4 cup of sauce and a sprinkling of green onions.