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