Pork Grillades

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

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

SERVES 6 to 8

TIME 2 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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