Pork Grillades

Name: Pork Grillades
Yield: Serves 6 to 8
Cuisine: Southern
Ingredients: 1 cup, all-purpose flour; 8 (6- to 8-ounce), bone-in pork blade-cut chops, 1/2 inch thick, bones discarded, trimmed; 2 tablespoons, Louisiana seasoning; , Salt and pepper; 1/2 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

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Appears in Cook's Country February/March 2015, Cook's Country TV

Main Courses

Southern

Pork

Many recipes for this Louisiana braise call for slicing pork shoulder into superthin steaks. But there’s an easier way.

SERVES6 to 8

TIME2 hours

has video

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 incons...

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