Many recipes for this Louisiana braise call for slicing pork shoulder into superthin steaks. But there’s an easier way.
SERVES6 to 8
SEASON 9Biting into the Big Easy
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... Read More