ANDOUILLE STUFFED PORK CHOPS

ANDOUILLE STUFFED PORK CHOPS
6 - 7 to 8 oz. Pork Chops, bone in, at least 1½ in. thick 1 cup Andouille Sausage, diced small 1 red pepper, roasted and diced 1 lg. tomato, seeded and diced 1 cup jack cheese, shredded 2 lg eggs 2 cups white bread, diced Salt and Pepper ½ lb. fresh sweet cherries, washed and pitted 2 tbsp. sugar 1 tbsp. fresh lemon juice 1/4 cup dry white wine Cayenne pepper to taste

1. Preheat the oven to 375E. Saute the sausage, red pepper and tomato until cooked through. Let cool and set aside.

2. Mix the cheese, eggs and bread, add the sausage mixture. Cut a slit for a pocket into each pork chop and stuff with the sausage mixture. Place on a baking sheet and in the oven for 15 to 20 minutes, until baked through.

3. Meanwhile, in a large heavy saucepan over medium heat, combine 3/4 of the cherries, sugar, lemon juice and white wine. Simmer over low heat for 10 to 15 minutes. Allow to cool slightly.

4. Return the puree to the saucepan, add the remaining cherries and cook over low heat 2 minutes. Season with cayenne, puddle on the serving plates and top with a pork chop.
Thanks to La Maison Gourmet, Inc. 471 Main St. Dunedin, FL 34698 Tel: 727-736-3070 C Fax: 727-733-8915 www.lamaisongourmet.com Serves 6.