Tasso-Brined Duroc Pork Chop Kit for 2

Duroc pork chops – 14 oz. bone-in, brined for 48 hours in a tasso-spiced blend of Spanish paprika and fresh herbs until the Cajun smoke flavor penetrates the meat – served with sugarcane confit sweet potatoes and a Mississippi blueberry barbecue glaze. This is the kind of dish that defines what the Brennan family means by Haute Creole: Louisiana’s working pantry – tasso, cane syrup, Gulf-country spice – elevated by the seven-James-Beard-Award kitchen in the Garden District.

MORE DETAILS

This package serves 2 people and includes

• 2 Tasso Brined Duroc Pork Chops (each 14 oz.)
• Bacon & Sugarcane Confit Sweet Potatoes (11 oz.)
• Mississippi Blueberry Barbeque Glaze (5 oz.)
• Commander’s Meat Seasoning (1 oz.)
• Choose to add on more!

Add On Options Include

• “Tally” Bar Towel
• “Tally” Baseball Hat
• Commander’s Palace X Bonfolk Socks

INSTRUCTIONS / STORAGE

• Commander’s Palace ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Kit ships frozen with ice packs, may thaw during transit.
• Upon arrival, store items in the refrigerator or in the freezer.
• Upon arrival, store seasoning at room temperature.
• Items last up to 3 days in the refrigerator or up to 3 months in the freezer.

To Serve

Pork Chops

• If frozen, thaw chops in the refrigerator overnight or until fully thawed
• Remove the chops from the vacuum-sealed pouch in the refrigerator and allow the chops to temper at room temperature for 20-30 minutes.
• Prepare your gas or charcoal grill. Timing will differ based on the heat level. Try to get a medium flame on your grill so the meat doesn’t char too much before cooking is completed. Temp the grill between 400°-500°F.
• Season each chop with Commander’s seasoning and about 1 fluid ounce of vegetable oil (not included). Allow excess oil to run off of chops.
• Place seasoned chops on preheated grill carefully, using tongs.
• Cook chops for about 2 minutes before shifting the chops on the grill to create hash marks.
• Cook for another 2 minutes before turning the chop over, repeating this process on the other side.
• Use a thermometer if you need to, to ensure you cook your chops to your liking:
  • Rare – 115-120˚F
  • Medium Rare – 120-130˚F
  • Medium – 130-140˚F
  • Medium Well – 140-150˚F
  • Well Done – 150-165˚F
• Remove the pork chop from the grill and allow them to rest for at least 5 minutes.
• Serve and enjoy!

Sweet Potatoes

• If frozen, thaw chops in the refrigerator overnight or until fully thawed
• Remove from the vacuum-sealed pouch in the refrigerator and allow potatoes to temper at room temperature for 20-30 minutes.
• Prepare your gas or charcoal grill. Timing will differ based on the heat level. Try to get a medium flame on your grill so the potatoes don’t char too much before cooking is completed. Temp the grill between 400°-500°F.
• Place potatoes on preheated grill carefully, using tongs.
• Cook for about 2 minutes on each side, shifting through the halfway point to create hash marks.
• Serve and enjoy!

Glaze – Microwave/Stop Top

• Can be enjoyed at room temperature.
• Optional Heat in the microwave or stove top until warmed through.
• Serve and enjoy!

Assembly

• Place sweet potatoes in the center of an entrée plate, and lean a pork chop against them.
• Generously spoon the glaze over the pork chop and in a circle around the plate.
• Serve & enjoy!

Ingredients

• Tasso Brined Duroc Pork Chop – Pork, Water, Brown Sugar, Salt, Paprika, Red Pepper Flakes, Granulated Garlic, Cayenne Pepper, Thyme, Rosemary
• Bacon & Sugarcane Confit Sweet Potatoes – Sweet Potato, Garlic, Bacon Fat, Soybean Oil, Thyme, Sugarcane Syrup
• Mississippi Blueberry Barbeque Glaze – Blueberries, Bacon Fat, Garlic, Ginger, Poblano Pepper, Red Beets, Whiskey, Onions, Light Brown Sugar, House BBQ Spice, Karo Syrup, White Vinegar, Apple Cider Vinegar, Kosher Salt, Black Pepper