Grilled Double Cut Andouille Crusted Pork Chops With A Creole Mustard, Caramelized Onion Reduction Sauce | Emerils.comemeril-logoemeril-logo

4 each (14 ounces each) double-cut pork chops 3 tablespoons olive oil 1/2 cup plus 2 tablespoons Creole mustard 2 cups andouille crust 2 cups juliennd onions 2 teaspoons chopped garlic 2 tablespoons Steenís 100 percent Pure Cane Syrup 2 cups veal reduction Salt and pepper 2 tablespoons chopped green onions