PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY
A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says.
Provided by PalatablePastime
Categories Pork
Time 1h25m
Yield 6-9 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 325 degrees F.
- Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
- Place roast in shallow roasting pan; fat side up.
- Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
- Stuff pockets with the vegetable filling.
- Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
- Remove roast from pan; keep warm; reserve pan drippings.
- To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
- Add enough water to make 1 cup and pour back into the pan.
- Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
- Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
- Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
- Add pan juices from roasting pan and the can of beef broth.
- Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
- Break gingersnaps into pieces and add to skillet.
- Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
- Strain gravy, and keep warm.
- To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.
Nutrition Facts : Calories 620.1, Fat 41.8, SaturatedFat 17.4, Cholesterol 174.1, Sodium 1449.6, Carbohydrate 11.3, Fiber 1.2, Sugar 3.3, Protein 47.8
CHEF PAUL'S PORK ROAST
Make and share this Chef Paul's Pork Roast recipe from Food.com.
Provided by Chocolatl
Categories Pork
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a skillet over high heat.
- Add the onions.
- Cook, stirring frequently, until the onions are just beginning to brown on the edges, about 5 minutes.
- Add the celery and bell peppers.
- Cook, stirring frequently, until the celery and peppers are softened, about 2 minutes.
- Add the garlic and stir well.
- Add the seasoning and cook until it darkens slightly, about 2 minutes.
- Remove from heat and set aside to cool.
- Preheat the oven to 275°F.
- Place the roast in a baking pan, fat side up.
- Make several slits in the meat with a knife, to form pockets, being careful not to cut through to the bottom. If you make the slits lengthwise, every slice will have some of the stuffing in it.
- Stuff the pockets generously with some of the vegetable mixture.
- Spread the remaining vegetable mixture over the top of the roast and rub a little on the sides.
- Roast uncovered at 275°F until meat is tender, about 4 hours.
PRUDHOMME'S BAKED PORK CHOPS WITH ONION GRAVY
A Louisiana favorite, just lovely served over rice or mashed potatoes. Overnight marinating not included in preparation time.
Provided by Molly53
Categories Pork
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine the seasoning mix ingredients together in a bowl.
- Sprinkle evenly on both sides of the chops, making sure to use all of it.
- Cover and refrigerate overnight.
- Preheat the oven to 400°F.
- Grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
- Add the pork chops in batches and brown well (about 3 minutes/side).
- Transfer to a large baking pan.
- Melt the remaining margarine over high heat.
- Add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
- Add the remaining 2 cups onions and cook until translucent.
- Add the garlic, remove from heat, and immediately spoon over browned chops.
- Pour the stock around the edges and seal the pan with foil.
- Bake for about 30 minutes, or until the meat is cooked through and tender.
- Remove from oven and serve with rice or mashed potatoes.
Nutrition Facts : Calories 62.4, Fat 4.4, SaturatedFat 0.8, Sodium 536.2, Carbohydrate 5.8, Fiber 0.9, Sugar 2.3, Protein 0.6
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