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Grilled Center Cut Pork Rib Chops in Gumbo Sauce Recipe - Cooking Index

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Grilled Center Cut Pork Rib Chops in Gumbo Sauce

Courses: Main Course, Sauces
Serves: 12 people

Recipe Ingredients

12   Pork ribs chops
  Spice Mixture
1 tablespoon 15mlWhole black peppercorns
1 tablespoon 15mlWhole white peppercorns
1 tablespoon 15mlFennel seed
1 tablespoon 15mlAnnatto seed
1 teaspoon 5mlCayenne pepper
1 teaspoon 5mlPaprika
1 teaspoon 5mlDried oregano
  Marinade
1/4 cup 59mlCider vinegar
2 tablespoons 30mlSpice Mixture (see above)
2 tablespoons 30mlBourbon
2 tablespoons 30mlPeanut oil
2 tablespoons 30mlChopped fresh oregano
  GUMBO SAUCE
2 tablespoons 30mlPeanut oil
2 tablespoons 30mlBacon fat
4 tablespoons 60mlFlour
1 cup 62g / 2.2ozChopped onion
1 cup 237mlGreen pepper
1 cup 110g / 3.9ozCelery
1   Bay leaf
4 oz 113gShrimp or crayfish shells
2   Jalapeno chiles - chopped
2   Garlic cloves - chopped
2 tablespoons 30mlSpice Mixture (see above)
1 cup 237mlWhite wine
3 tablespoons 45mlBourbon
3 tablespoons 45mlCider vinegar
8 cups 1896mlChicken stock
  Salt and hot pepper sauce - to taste
4 cups 250g / 8.8ozCooked crayfish tail meat
  OR
4 cups 948mlCooked peeled, split shrimp

Recipe Instructions

Spice Mixture: Grind all ingredients together in spice mill or coffee grinder.

Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours).

Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter.

Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer.

Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar.

Chops: Preheat grill.

Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150F).

Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.)

Source:
National Pork Producers Council

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