Sep 182017
 

This week, I will feature two recipes from the plantations that surround New Orleans. The first one is located down Highway 23 in West Point a la Hache. The key component in this dish is the Southern Comfort. The picture of the Woodland Plantation is on the label of the bottle.

1 tablespoon Butter

1/2 pound lump Crabmeat, picked thru for shells

1 teaspoon Garlic, minced

2 tablespoons Green Onions, minced

2 tablespoons Clarified Butter or Salad Oil

2 tablespoons freshly ground Black Pepper

1 cup Southern Comfort

3 cups Heavy Cream

1 cup Veal Demi-Glace or Beef or Chicken Stock

1/2 teaspoon Salt

8 12-ounce Double-Cut Pork Chops

Salt and Pepper to taste

1/4 cup Vegetable Oil

To make the stuffing, melt the tablespoon of butter in a small skillet over medium heat. Add the crabmeat, garlic and green onions and sauté for 5 minutes. Remove from the heat and set aside.

To make the sauce, heat the clarified butter or salad oil in a heavy pot over medium heat. Add the pepper and cook one minute. Add the Southern Comfort and flame, then cook until reduced by 1/2. Add the cream and continue to cook until the sauce is reduced to a fairly thick consistency, similar to heavy eggnog. Add the glace or stock, reduce the heat to low, and simmer for 5 more minutes. Strain into a clean container and keep warm until ready to serve.

Preheat oven to 375℉. Cut a pocket into each pork chop at the center from the outside to the bone. Stuff each chop with 2 tablespoons of the crabmeat mixture. Season with salt and pepper. Place the oil in an oven-proof skillet over high heat, and when the oil is hot, sear the chops until golden brown on all sides. Bake until cooked through, about 15 to 18 minutes. Serve with the warm sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can’t keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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