Preheat oven to 400 degrees F.

Prepare the Andouille sausage by combining pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin.

Grind the sausage mixture using a food grinder or processor.

Refrigerate the sausage mixture overnight.

Test the sausage seasoning by cooking a small amount in a skillet and adjusting to taste.

Stuff the sausage into casings (optional) or shape into patties.

Smoke the sausage at 250 degrees F for 1.5 hours.

Prepare the cornbread stuffing by heating vegetable oil in a skillet and browning the andouille sausage.

Add onions, bell peppers, and celery to the skillet and cook until tender.

Add garlic, salt, and pepper and cook for 1 minute.

Add cornbread and chicken stock and cook until the cornbread is soft.

Remove from heat and mix in parsley. Let cool.

Cut a slit into the side of each pork chop.

Season the chops with salt and Essence.

Stuff each chop with cornbread stuffing.

Wrap each chop with bacon slices.

Heat oil in an ovenproof skillet and sear the pork chops until the bacon is crispy.

Transfer the skillet to the oven and roast for 20 minutes.

Prepare the Ham Hock Gravy by heating olive oil in a Dutch oven.

Add onions, bell peppers, and celery and cook until they begin to caramelize.

Add garlic and cook for 30 seconds.

Add tomato paste and cook until it begins to brown.

Add red wine and deglaze the pan.

Add ham hocks and veal stock and bring to a boil, then simmer until reduced by half.

Remove ham hocks to cool.

Melt butter in a saucepan, add flour, and cook to make a light peanut butter colored roux.

Whisk the roux into the gravy and simmer until thickened.

Remove fat and skin from the ham hocks, chop the meat, and return it to the gravy.

Season the gravy with salt and pepper.

Serve the pork chops with the ham hock gravy.