Pork Chop Au Poivre with Chef Kelley McCann
BATON ROUGE - Chef Kelley McCann, executive chef at Galatoire's Bistro in Baton Rouge shared a recipe for pork chop au poivre, with braised Swiss chard and new potatoes.
Here is a list of the ingredients you will need:
- 4 12 oz. pork chops
- ½ c. coarse black pepper
- 4 oz. brandy
- 8 oz. demi glace
- 1 bunch red or green Swiss chard
- 4-6 new potatoes, diced
- 4 oz. chicken stock
- Salt and pepper
In a small pot, toast 4 ounces of peppercorns then deglaze with brandy. Take pot off heat before pouring brandy in. Then, let the brandy reduce by half before adding in the demi glace. Bring to a boil and let simmer for 10 minutes.
To cook the pork chops. Cover them with peppercorns and let sear in the pan for 3-4 minutes of each side. Finish in oven to preferred temperature. In the same sauté pan, add potatoes and cook for 2-4 minutes then add Swiss chard. Allow the chard to begin to wilt then add stock, salt and pepper. Place equal parts of chard on each plate, add chop and top with au poivre and enjoy!