CAJUN ASIAN PORK CHOPS

Blackened Pork Chop with Voodoo Gravy, Kung Pow Vegetables, and Sesame Rice Tower, courtesy of Chef Todd Barbin at Dulcet in Downtown New Port Richey. This dish serves two. 

Here's how to make the recipe at home: Enjoy! 

Chop Ingredients:

  • 2 pork chops
  • ¼ cup Blackening seasoning

Gravy Ingredients:

  • ½ pork gravy 1/2 cup (store bought is great)
  • ½ cup Dixie Voodoo Beer (1/4 cup plus a separate 1/4 cup for final cooking process)
  • ½ cup katsu sauce 1/2 cup (store)
  • 1 teaspoon Sriracha (add more for heat)
  • 2 tablespoons Orange Juice

Rice ingredients:

  • 1 cup white rice (rinsed thoroughly)
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon sesame oil

Kung Pow Vegetable ingredients:

(NOTE: bagged stir fry veggies can be substituted)

  • ½ cup country ham, 1/4 inch diced
  • 1 tablespoon chopped garlic, 1/4 inch diced
  • ½ cup baby bella mushrooms, 1/4 inch diced
  • ¼ cup carrots, 1/4 inch diced
  • ¼ cup green onions, 1/4 inch diced
  • ½ cup brussel sprout, 1/4 inch diced
  • ½ cup canned baby corn, ½ inch diced
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh cilantro
  • Cooking and garnishing ingredients
  • 1 tablespoon of vegetable oil to fill bottom of pan
  • 3-5 teaspoons butter
  • 4-6 small cilantro, small sprigs
  • Black sesame seeds

Directions:

  • Pre-Heat oven to 400 degrees.
  • Coat sides of chops with blackening mix, and let them rest at room temperature for 10 minutes before cooking.
  • Mix all gravy ingredients and set aside.
  • Add rice ingredients to sauce pan, bring to a slow boil (stir now, do not stir again) for 5 minutes.
  • Reduce heat to medium, cover and cook for 10 to 15 minutes more until 80-90% of water is gone.
  • Take off heat & keep warm.
  • Use a size appropriate sauté or flat bottom wok, and heat to medium high stove temperature.
  • Add 3 teaspoons of butter.
  • Place chops in hot skillet and sear for 4-6 min (until brown crust is achieved).
  • Flip chops, reduce heat to medium and add 1 tablespoon of oil.
  • Add ham, sprouts and mushrooms.
  • Cook for 3 to four 4 minutes.
  • Add the rest of the veggies.
  • Remove chops to plate.
  • Toss or stir the items in the pan, place chops on top of veggies & put the pan in oven.
  • Cook at 400 degrees for seven to eight minutes, or cook until chops are 145 degrees internally.
  • Remove skillet back to stove on medium heat.
  • Remove chops to plate.
  • Add 1/4 cup beer to pan for deglazing.
  • Cook for 1 min
  • Add desired amount of gravy to pan.
  • Bring up to temp and add butter, swirling pan until butter incorporated.
  • To plate, form rice into cylinder shape in center of plate. Spoon (slotted) vegetables on plate around rice.
  • Lean chop on rice.
  • Drizzle all with pan gravy.
  • Garnish with cilantro & sesame seeds.