10 oz. pork chop

olive oil

salt and pepper, to taste

chicken stock, as needed

1 cup Hoppin’ John (recipe to follow)

2 oz. au jus (recipe to follow)

1 tablespoon garlic butter 

1 cup soy sauce

1 cup maple syrup

Marinate pork chops for one hour minimum in soy sauce and maple syrup.

Rub pork chop with olive oil and season with salt and pepper. Grill to desired temperature. Heat Hoppin’ John in pan over medium heat. Add chicken stock to adjust consistency, as needed. Head garlic butter in saute pan. Ladle au jus over chop.

(serves 6)

1/2 yellow onion, small diced

1 celery stalk, diced

1 carrot, diced

1/2 green pepper, diced

2 teaspoons garlic, chopped

1 bay leaf

1/2 lb. andouille sausage

12 oz. black eyed peas

2 teaspoons fresh thyme

1 cup cooked short-grained sticky rice

1 1/2 cups chicken stock

1 oz. butter

2 teaspoons salt

1 teaspoon black pepper

pinch cayenne pepper

Saute vegetables, garlic, sausage and thyme in a large pot until tender, about 8-10 minutes. Add stock, rice, beans and butter and continue to cook on low heat for an additional 15 minutes, or until most of the liquid is absorbed. Season to taste.

1/2 cup pork marinade (1 part soy sauce + 1 part maple syrup)

1 quart chicken stock

salt and pepper, to taste

1/4 cup corn starch

1/3 cup water

Add chicken stock and pork marinade to pot and reduce by half over high heat. Reduce heat and slowly whisk in slurry (corn starch mixed with water). Simmer over low heat for three minutes. Season with salt and pepper.