Instructions: Preheat the grill. Preheat the oven to 400 degrees.

Season the pork chops with 2 tablespoons olive oil, salt and pepper. Place the chops on the grill and sear for 3 minutes on each side. Remove from the grill and cool.

For the andouille crust, remove sausage from casing and render over medium heat until the oil has been released. Add bread crumbs and stir well to combine.

Smear the pork chops with the 1/2 cup Creole mustard. Dredge the pork chops in the andouille crust. Place the pork chops in the oven and roast for about 20 to 25 minutes for medium.

In a sauce pan, heat the remaining tablespoon of olive oil. When the oil is hot, add the onions and cook for about 10 minutes, or until the onions are caramelized. Season with salt and pepper. Add the garlic and saute for 1 minute. Stir in the remaining Creole mustard, cane syrup and veal reduction. Bring the liquid up to a simmer and cook for 2 minutes. Season with salt and pepper.

To assemble, mound the Roasted Garlic Mash Potatoes in the center of each plate. Lay each pork chop on top of the potatoes. Spoon 1/4 cup of the sauce over each chop. Garnish with green onions.

This recipe yields 4 main-course servings.

Comments: The original recipe title as listed is "Grilled Double-Cut Andouille Crusted Pork Chops With A Creole Mustard, Caramelized Onion Reduction Sauce".

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