Pork Grillades
By Morgan BollingPublished on December 2, 2014
Time
2 hours
Yield
Serves 6 to 8
Ingredients
1 cup all-purpose flour 8 (6- to 8-ounce) bone-in pork blade-cut chops, ½ inch thick, bones discarded, trimmed2 tablespoons Louisiana seasoning Salt and pepper ½ cup vegetable oil 1 onion, chopped1 green bell pepper, stemmed, seeded, and chopped1 celery rib, chopped2 garlic cloves, minced2 cups chicken broth 1 (14.5-ounce) can whole peeled tomatoes, crushed by hand with juice2 slices bacon 1 tablespoon Worcestershire sauce 1 bay leaf 1 teaspoon Tabasco sauce, plus extra for serving4 cups cooked rice 2 scallions, sliced thin
Before You Begin
We prefer pork blade chops because they hold up to stewing better than loin chops. Blade chops aren’t typically available boneless; ask your butcher to bone them for you. Use our Louisiana Seasoning (see related content) or your favorite store-bought variety.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Toast 1/4 cup flour in small skillet over medium heat, stirring constantly, until just beginning to brown, about 3 minutes; set aside.
- Season chops with 1 1/2 teaspoons Louisiana seasoning, salt, and pepper. Whisk remaining 3/4 cup flour and remaining 1 1/2 tablespoons Louisiana seasoning together in shallow dish. Working with 1 chop at a time, dredge in seasoned flour, shaking off excess; transfer chops to plate.
- Heat oil in Dutch oven over medium heat until shimmering. Add 4 chops and cook until browned, 3 to 5 minutes per side; transfer to plate. Repeat with remaining 4 chops.
- Remove all but 1/4 cup oil from Dutch oven and return to medium heat. Add toasted flour to pot and cook, whisking constantly, until deep brown, about 2 minutes. Add onion, bell pepper, celery, and 1 teaspoon salt and cook, stirring often, until vegetables are just softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in broth, tomatoes and their juice, bacon, Worcestershire, and bay leaf, scraping up any browned bits. Nestle chops into liquid and add any accumulated pork juices from plate. Bring to simmer, cover, and transfer to oven. Cook until fork slips easily in and out of pork, about 1 hour.
- Remove grillades from oven. Discard bacon and bay leaf; stir in Tabasco. Season with salt and pepper to taste. Serve over rice, sprinkled with scallions and passing extra Tabasco.
Time
2 hoursYield
Serves 6 to 8Ingredients
1 cup all-purpose flour
8 (6- to 8-ounce) bone-in pork blade-cut chops, ½ inch thick, bones discarded, trimmed
2 tablespoons Louisiana seasoning
Salt and pepper
½ cup vegetable oil
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cups chicken broth
1 (14.5-ounce) can whole peeled tomatoes, crushed by hand with juice
2 slices bacon
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon Tabasco sauce, plus extra for serving
4 cups cooked rice
2 scallions, sliced thin
Test Kitchen Techniques
Ingredients
1 cup all-purpose flour
8 (6- to 8-ounce) bone-in pork blade-cut chops, ½ inch thick, bones discarded, trimmed
2 tablespoons Louisiana seasoning
Salt and pepper
½ cup vegetable oil
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cups chicken broth
1 (14.5-ounce) can whole peeled tomatoes, crushed by hand with juice
2 slices bacon
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon Tabasco sauce, plus extra for serving
4 cups cooked rice
2 scallions, sliced thin
Test Kitchen Techniques
Ingredients
1 cup all-purpose flour
8 (6- to 8-ounce) bone-in pork blade-cut chops, ½ inch thick, bones discarded, trimmed
2 tablespoons Louisiana seasoning
Salt and pepper
½ cup vegetable oil
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cups chicken broth
1 (14.5-ounce) can whole peeled tomatoes, crushed by hand with juice
2 slices bacon
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon Tabasco sauce, plus extra for serving
4 cups cooked rice
2 scallions, sliced thin
Test Kitchen Techniques
Why This Recipe Works
This flavorful New Orleans dish is made by braising thinly sliced pork in a spicy gravy. It requires the right cut of meat, and we found that pork blade chops fit the bill. Center-cut chops dried out too quickly and pork butt yielded inconsistent steaks. We cut down the traditional time it takes to make a roux for the base of our gravy by dry-toasting flour in advance in a skillet. Using our own Cajun seasoning spice blend and the traditional mix of bell peppers, celery, and onion provides a strong flavor base. Finally, finishing with a dash of Louisiana-native Tabasco sauce provides just the right amount of spice and acidity to the dish.
Before You Begin
We prefer pork blade chops because they hold up to stewing better than loin chops. Blade chops aren’t typically available boneless; ask your butcher to bone them for you. Use our Louisiana Seasoning (see related content) or your favorite store-bought variety.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Toast 1/4 cup flour in small skillet over medium heat, stirring constantly, until just beginning to brown, about 3 minutes; set aside.
- Season chops with 1 1/2 teaspoons Louisiana seasoning, salt, and pepper. Whisk remaining 3/4 cup flour and remaining 1 1/2 tablespoons Louisiana seasoning together in shallow dish. Working with 1 chop at a time, dredge in seasoned flour, shaking off excess; transfer chops to plate.
- Heat oil in Dutch oven over medium heat until shimmering. Add 4 chops and cook until browned, 3 to 5 minutes per side; transfer to plate. Repeat with remaining 4 chops.
- Remove all but 1/4 cup oil from Dutch oven and return to medium heat. Add toasted flour to pot and cook, whisking constantly, until deep brown, about 2 minutes. Add onion, bell pepper, celery, and 1 teaspoon salt and cook, stirring often, until vegetables are just softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in broth, tomatoes and their juice, bacon, Worcestershire, and bay leaf, scraping up any browned bits. Nestle chops into liquid and add any accumulated pork juices from plate. Bring to simmer, cover, and transfer to oven. Cook until fork slips easily in and out of pork, about 1 hour.
- Remove grillades from oven. Discard bacon and bay leaf; stir in Tabasco. Season with salt and pepper to taste. Serve over rice, sprinkled with scallions and passing extra Tabasco.
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