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Pork Tchoupitoulas

Come on, say it with me... CHOP-it-Too-las... Tchoupitoulas isn't just a street in New Orleans! This week Chef Pieter pays homage to his hometown with this classic Pork Chop dish. Served up with Corn Cakes, and Spinach Salad with Poached Pear.



Follow along online or get your free printable PDF recipe here!

Guests to Prepare:

  • Pork Chop Tchoupitoulas

  • Corn Cakes

  • Spinach Salad

Cookhouse to Prepare:

We want to give you a head-start on your meals, so we’ve prepared the following items for you. But we’d love for you to make them yourself in the future, so we’ve included the recipe for you to keep. Enjoy!

  • Shallot Vinaigrette

  • Poached Pear


Pork Tchoupitoulas

4 Servings


What You Will Need:


  • 1/4 cup apple cider vinegar

  • 1/4 cup honey

  • 3/4 cup dark concentrated bone broth

  • 2 teaspoons green peppercorns, rinsed well

  • ¼ cup roasted red bell pepper, small dice

  • 1 tablespoon butter

  • Salt and pepper to taste

  • 4 Pork chops

  • 2 Tablespoons Vegetable Oil


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


Procedure:

1. In a medium saucepan, stir to combine honey and vinegar over medium heat. Reduce by half, about 10-15 minutes (Photo).




2. Then add bone broth, and simmer until reduced by half, about 10-15 minutes.


3. Add green peppercorns, bell pepper, and return to simmer. Remove from heat and stir in the butter until incorporated.


4. Taste and adjust seasoning if needed.

5. Season pork chops with salt and pepper.



6. Heat a large skillet over high heat and add oil. When oil is hot, add pork chops to pan, and cook 4 minutes, until nicely browned on one side.


7. Turn pork chops onto other side and cook an additional 5-6 minutes, or until cooked to 155 internal temp on a thermometer.

8. Allow chops to rest 3-4 minutes, cover with some of the warm sauce, and serve.




Check out our Supper menus, featuring daily rotating selections Tuesday-Saturday at Cookhouse!


Corn Cakes

4 Servings


What You Will Need:


  • 2 large Eggs

  • ½ tsp Kosher Salt

  • 2 Tablespoons Sugar

  • 4 Tablespoons Butter, half melted, half cut into chunks

  • 1 cup cornmeal

  • 1 cup AP Flour

  • 2 teaspoons Baking Powder

  • 3 green onions, sliced thin

  • 1 cup Milk, room temp

  • 1 cup Fresh Corn


Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


Procedure:


1. In a medium bowl, whisk eggs with sugar and salt until light in color and creamy.





2. Whisk in melted butter, followed by cornmeal, flour, baking powder, green onion, and milk.



3. Fold in corn and let rest 5 minutes at room temperature.


4. Heat a skillet over medium heat. Add 2 Tbsp diced butter to pan. Once melted, add corn batter to make small pancakes.



5. Cook 2-3 minutes on each side until cooked in the middle.

6. Serve with pork chops and sauce.




Check out additional recipes from our sister restaurant, Bud's Southern Rotisserie!


Spinach Salad 4 Servings


What You Will Need:


  • 1 whole Poached Pear, sliced into thin pieces (recipe included)

  • 2 Cups Baby Spinach

  • ¼ cup Crumbled Feta

  • 4 Tablespoons Shallot Vin. (prepared by Cookhouse)



Note: *Ingredients for all recipes included in bulk. Please thoroughly follow

recipes and measure accordingly*


Procedure:


1. To serve, toss spinach with enough dressing to lightly coat the leaves. Top with crumbled Feta and several slices of poached pear, and salt and pepper to taste. (Photo)


Poached Pears

Prepared by Cookhouse

What You Will Need:

  • 1 cup sugar

  • ½ cup white wine

  • ½ cup water

  • 1 bay leaf

  • 1 lemon

  • 2 Pears


Procedure:

1. In a small saucepan, combine sugar, water, wine, bay leaf, and lemon. Bring to a simmer.


2. While poaching liquid is heating, peel the pear with veggie peeler.


3. Cut in half lengthwise, remove seeds with a Teaspoon measure.


4. Place pear halves into poaching liquid, and cook at a low simmer for 4 minutes.




5. Remove from heat, and chill pear in the poaching liquid. Slice thin only when ready to use.


Shallot Vinaigrette

Prepared by Cookhouse


What You Will Need:


  • 1 shallot, minced

  • 2 tablespoons apple cider vinegar

  • 2 heaping teaspoons Creole mustard (Dijon)

  • ¼ teaspoon Kosher salt

  • ½ teaspoon coarsely ground black pepper

  • 1 cup extra-virgin olive oil, more to taste


Procedure:

1. The easiest way to prepare this is to put everything in a blender and buzz it up for a few seconds.


2. If you want to skip the blender, simply put all ingredients except the oil, in a medium mixing bowl.


3. Whisk them together for 2 minutes, then slowly add the oil in a steady stream while whisking.


4. Adjust seasoning once finished, and know that this will taste better after an hour or so, once it’s had some time for the flavors to marry. Keep in the fridge for up to 3 weeks.




Check out wine to-go from our friends over at High Street Wine Co.



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