Grilled Center Cut Pork Rib Chops in Gumbo Sauce

Recipe Ingredients

12		Pork ribs chops
		Spice Mixture
1 tablespoon	15ml	Whole black peppercorns
1 tablespoon	15ml	Whole white peppercorns
1 tablespoon	15ml	Fennel seed
1 tablespoon	15ml	Annatto seed
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Dried oregano
		Marinade
1/4 cup	59ml	Cider vinegar
2 tablespoons	30ml	Spice Mixture (see above)
2 tablespoons	30ml	Bourbon
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Chopped fresh oregano
		GUMBO SAUCE
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Bacon fat
4 tablespoons	60ml	Flour
1 cup	62g / 2.2oz	Chopped onion
1 cup	237ml	Green pepper
1 cup	110g / 3.9oz	Celery
1		Bay leaf
4 oz	113g	Shrimp or crayfish shells
2		Jalapeno chiles - chopped
2		Garlic cloves - chopped
2 tablespoons	30ml	Spice Mixture (see above)
1 cup	237ml	White wine
3 tablespoons	45ml	Bourbon
3 tablespoons	45ml	Cider vinegar
8 cups	1896ml	Chicken stock
		Salt and hot pepper sauce - to taste
4 cups	250g / 8.8oz	Cooked crayfish tail meat
		OR
4 cups	948ml	Cooked peeled, split shrimp

Recipe Instructions

Spice Mixture: Grind all ingredients together in spice mill or coffee grinder.

Marinade: Combine all marinade ingredients. Marinate pork chops for 30 minutes before cooking (no more than 1 1/2 hours).

Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly, until mixture is the color of peanut butter.

Reduce heat and cook about 2 minutes or until dark brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid simmer.

Cook, stirring occasionally, and skimming as necessary, for 20-30 minutes or until liquid is reduced by half. Strain and season to taste with salt, hot pepper sauce and additional vinegar.

Chops: Preheat grill.

Grill marinated chops over medium heat for 6-10 minutes per side until medium doneness (internal temperature of 150F).

Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be hot enough to toughen crayfish.)

Source:
National Pork Producers Council

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