Pork Grillade

by on December 13, 2016 » Add the first comment.
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Step by Step

  1. Remove bone from pork chops, and cut into very thin slices.  Ideally, use a blade chop (shoulder blade – between shoulder and back loin)
  2. Create Dredge:  Mix 3/4 C flour with 1 TBL Grandpa's Thunder Powder, Arghh Powder, or other.
  3. Season chop with salt, then dredge in flour mixture.  Shake off excess.
  4. Fry in Dutch Oven in 1 C canola oil @ 350º for 3-5 minutes – until golden brown – set aside
  5. Pour excess oil into measuring cup.
  6. Add 1/4 C back into the Dutch oven, and the rest into an empty soup can
    – to cool – then discard – CAUTION – can will be very hot
  7. Add 1/4 C AP flour into Dutch oven and stir into oil for 2 minutes
  8. Add 1 onion, 1 bell pepper and 1 rib of celery – all chopped to medium pieces
    NOTE:  This mixture is called Trinity, and is similar to Mirpois.  The trinity mixture contains bell pepper, whereas mirpois contains carrots
  9. Stir together, then add 1 tsp of salt and 2 cloves of minced garlic
  10. Stir 15 seconds, then add 2 C chicken stock, 1 can of crushed tomato, 2 strips of (whole) bacon, 1 TBL Worcestershire and 1 bay leaf.
  11. Mix to combine, then nestle chops back into the pot, cover and cook at 350º for 60 minutes.
  12. Meanwhile, make your white rice
  13. After one hour, remove bay leaf and bacon and add a dash of Tabasco
  14. Serve on white rice and garnish with scallions.

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