Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    double-cut pork chops - 14 oz each
   3      tablespoons   olive oil
   2      cups          andouille crust - recipe follows
   2      cups          julienne onions
   2      teaspoons     garlic - chopped
   2      tablespoons   pure cane syrup
   2      cups          veal reduction
                        salt and pepper to taste
   2      tablespoons   green onions - chopped
                        andouille crust
   1      pound         andouille sausage
   1      cup           bread crumbs

Preparation:

Preheat the grill. Preheat the oven to 400F. Season 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. Smear the pork chops with 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 sauté for 1 minute. Stir in the 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, pound the garlic mash potatoes in the center of each plate. Lay each pork chop on top of the potatoes. Spoon 1/4 cup of sauce over each chop. Garnish with green onions. Andouille Crust: Remove sausage from casing and render over medium heat until the oil has been released. Add 1 cup of bread crumbs and stir well to combine. NOTE: Creole Mustard is a coarse ground mustard that is warmed up with the addition of some cayenne pepper. Source: Emeril Legasse