Pork Chop Paddleboats
Yield - 10 - 12 servings
1 WHOLE BONE-IN PORK LOIN
3 TBSP MINCED GARLIC (See Recipe) (Divided)
1 12 oz BOTTLED ABITA AMBER BEER
1/2 TSP GROUND GINGER OR 1/4 CUP FRESH GINGER
12 OZ PEAR
1/2 BUNCH SHALLOTS (Chopped)
1/4 CUP CREOLE MUSTARD
2 TBSP LIGHT TERIYAKI SOY SAUCE
1 LB BACON (Diced, Browned, Reserve bacon bits for later use and grease retained)
1/4 LB LARD (Divided)
2 TSP WHITE PEPPER
1 TBSP FRESHLY GROUND BLACK PEPPER
1/4 TSP LIQUID PECAN SMOKE (Alternate - Liquid Hickory Flavored)
6 MIRLITONS (Peeled, deseeded and coarsely chopped)
4 BAY LEAFS
1 CUP CRAWFISH STOCK (See Shrimp Stock Recipe.... BUT rather then Shrimp, use Crawfish Heads and Shells)
1/4 LB ANDOUILLE (Skin removed and cut into "Trivial Pursuit" style pie wedges, Really!)
1 LARGE ONION (Chopped)
1 CUP CELERY (Chopped)
2 LARGE RED BELL PEPPER (Chopped, Divided)
3/4 LB LOUISIANA CRAWFISH PEELED TAIL MEAT with FAT
1 CUP ITALIAN SEASONED BREAD CRUMBS
2 LARGE EGGS (Cracked and Whipped)
1 LB QUINOA
1-1/2 QUARTS PORK OR CHICKEN STOCK
1 LB FROZEN GREEN PEAS
1 CUP FIG PRESERVES
1/4 CUP STEEN'S MOLASSES
Clean the pork loin with a sharp Chef’s knife, remove most of the excess fat and silver skin. if the tenderloin is still attached to the loin, I like to remove it and reserve for later use. Then, choose a sharp heavy cleaver and divide the loin into pieces that have 2 ribs each (about 2-1/4 inches thick. Some loins are very long (older pigs) and the separation between rib bones need only to be done with one rib bone. Slit the chops all the way to the bone, up and down, to make a large pocket.
In a stainless steel bowl 2 tbsp of the garlic and all the marinade ingredients, mix well. Add 1/3 to a 4' Hotel pan, then arrange the chops inside. Use a Chef's spoon to pour some of the marinade inside the pockets of the chops. Pour the remaining on top of the chops, cover with film and refrigerate for 4 hours or overnight, turn a several times.
Preheat the BBQ pit to the highest setting. Spread the marinated pockets of the chops and grill the inside for about 4 minutes. Then, mark the chops on the pit. Do NOT OVERCOOK, they should be grilled to a medium rare state. Remove, reserve warm. Also, reserve the remaining marinade (uncooked) for later use.
Meanwhile, place the mirliton pieces in a medium stock pot, along with the bay leafs, crawfish stock and add just enough water cover. Simmer on a low bubble for about 15 minutes or until the cubes are "Al Dente". Strain, remove bay leafs and reserve both mirliton and stock, warm.
In a cast iron skillet, brown the andouille, then add onions and celery, sauté until the onions are translucent. Add the last tbsp of minced garlic, 1/2 of the red bell peppers and strained poached mirliton. Sauté until the mirlitons are soft. Add some of the pork marinade to (if needed) to keep the stuffing moist.
Add the bread crumbs to the stuffing, warm then evenly distribute the whipped eggs. Turn off the heat and allow the eggs to cook in the residual heat while the stuffing is cooling (about 10 minutes or so). Note. The eggs are used to bind the stuffing together and give the dish body.
When cool to the touch, tightly pack the pork pockets with the stuffing.
FINALLY..... TO FINISH THE RECIPE!!!
Use a 22 inch paella pan. (Ensure that the pan will fit in your oven, OR... mostly on the BBQ pit). Place the pan over high heat, add the remaining bacon grease or lard and browned bacon bit retained above, warm for a couple of minutes. Add the quinoa, lightly brown the grain (about 3-5 minutes). Add the stock and bring to a simmer, lower heat to medium/low.
While the quinoa is beginning to cook, add the peas, stir in. Add left over marinade if the quinoa starts to absorb the stock. NOW!! Gently stand the warmed pork chops bone side down and stuffing side up. (This should be done in a pleasing/presentation pattern.)
Lightly tent the pan with foil and bake covered for 15-20 minutes.
Remove the tent and coat the chops evenly with the glaze. Continue bake for an additional 10-15 minutes, or until the pork meat is tender.
Serve buffet or family style directly out of the paella pan, also with browned pistolettes and butter.
Placement of the chops stuffing side up reminds me of the side paddle wheels of our local river boats
The first time I cooked
quinoa, I over cooked the bottom of the grain. Sorta like you
intentionally do the bottom of a paella. I LOVED! the crunchy flavor by
the dark browned grain!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: March 03, 2018.