Tasso-Brined Duroc Pork Chop Kit for 2
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Not eligible for shipping to CanadaA New Orleans classic: Tasso Brined Duroc Pork Chops with Grilled Bacon & Sugarcane Confit Sweet Potatoes with Mississippi Blueberry Barbeque Glaze!
This 14 oz. bone-in Duroc pork chop has been brined for 48 hours in a blend of Spanish paprika, cayenne pepper, red pepper flakes, garlic, brown sugar, salt, fresh thyme, and rosemary. It’s reminiscent of the seasoning used to make Tasso ham, a spicy, smoked Cajun delicacy from southern Louisiana, often used to enhance Cajun dishes. The pork chop is served with Louisiana sweet potatoes that have been cooked slowly in bacon fat and Louisiana sugarcane syrup, charred on the grill for a smoky finish to this decadent side. It’s glazed after grilling with a Mississippi Blueberry barbecue glaze of blistered blueberries and caramelized garlic, ginger, brown sugar, and poblano peppers flambeed with whiskey. This dish is perfect for enjoying on a warm summer day. Fire up the barbecue pit and revel in the taste of summer!
Nestled in the heart of New Orleans’ tree-lined Garden District, Commander’s Palace has been serving legendary Haute Creole cuisine since 1893. Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford are just some of the chefs who have commanded the kitchen over the years. This New Orleans restaurant, known for its garlic bread, turtle soup, and seafood gumbo, is the winner of seven James Beard Foundation Awards.
This package serves 2 people and includes
- 2 Tasso Brined Duroc Pork Chops (each 14 oz.)
- Bacon & Sugarcane Confit Sweet Potatoes (11 oz.)
- Mississippi Blueberry Barbeque Glaze (5 oz.)
- Commander’s Meat Seasoning (1 oz.)
- Choose to add on more!
Add On Options Include
- “Tally” Bar Towel
- “Tally” Baseball Hat
- Commander’s Palace X Bonfolk Socks
- Kit ships frozen with ice packs, may thaw during transit.
- Upon arrival, store items in the refrigerator or in the freezer.
- Upon arrival, store seasoning at room temperature.
- Items last up to 3 days in the refrigerator or up to 3 months in the freezer.
To Serve
Pork Chops
- If frozen, thaw chops in the refrigerator overnight or until fully thawed
- Remove the chops from the vacuum-sealed pouch in the refrigerator and allow the chops to temper at room temperature for 20-30 minutes.
- Prepare your gas or charcoal grill. Timing will differ based on the heat level. Try to get a medium flame on your grill so the meat doesn’t char too much before cooking is completed. Temp the grill between 400°-500°F.
- Season each chop with Commander’s seasoning and about 1 fluid ounce of vegetable oil (not included). Allow excess oil to run off of chops.
- Place seasoned chops on preheated grill carefully, using tongs.
- Cook chops for about 2 minutes before shifting the chops on the grill to create hash marks.
- Cook for another 2 minutes before turning the chop over, repeating this process on the other side.
- Use a thermometer if you need to, to ensure you cook your chops to your liking:
- Rare – 115-120˚F
- Medium Rare – 120-130˚F
- Medium – 130-140˚F
- Medium Well – 140-150˚F
- Well Done – 150-165˚F
- Remove the pork chop from the grill and allow them to rest for at least 5 minutes.
- Serve and enjoy!
Sweet Potatoes
- If frozen, thaw chops in the refrigerator overnight or until fully thawed
- Remove from the vacuum-sealed pouch in the refrigerator and allow potatoes to temper at room temperature for 20-30 minutes.
- Prepare your gas or charcoal grill. Timing will differ based on the heat level. Try to get a medium flame on your grill so the potatoes don’t char too much before cooking is completed. Temp the grill between 400°-500°F.
- Place potatoes on preheated grill carefully, using tongs.
- Cook for about 2 minutes on each side, shifting through the halfway point to create hash marks.
- Serve and enjoy!
Glaze – Microwave/Stop Top
- Can be enjoyed at room temperature.
- Optional Heat in the microwave or stove top until warmed through.
- Serve and enjoy!
Assembly
- Place sweet potatoes in the center of an entrée plate, and lean a pork chop against them.
- Generously spoon the glaze over the pork chop and in a circle around the plate.
- Serve & enjoy!
- Tasso Brined Duroc Pork Chop – Pork, Water, Brown Sugar, Salt, Paprika, Red Pepper Flakes, Granulated Garlic, Cayenne Pepper, Thyme, Rosemary
- Bacon & Sugarcane Confit Sweet Potatoes – Sweet Potato, Garlic, Bacon Fat, Soybean Oil, Thyme, Sugarcane Syrup
- Mississippi Blueberry Barbeque Glaze – Blueberries, Bacon Fat, Garlic, Ginger, Poblano Pepper, Red Beets, Whiskey, Onions, Light Brown Sugar, House BBQ Spice, Karo Syrup, White Vinegar, Apple Cider Vinegar, Kosher Salt, Black Pepper
THE New Orleans Institution since 1893
THE New Orleans Institution since 1893
Commander’s Palace, nestled in the heart of New Orleans’ tree-lined Garden District, is one of America’s most famous and beloved restaurants. With chefs including Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and Tory McPhail commanding the kitchen over the years, Commander’s defines leading edge Haute Creole cuisine. The originator of decadent Jazz brunch is dripping with whimsical Louisiana charm.
Tory McPhail was executive chef from 2002 to 2020, and in that time he racked up countless accolades, including the 2013 James Beard Award for Best Chef: South. Chef Meg Bickford is carrying on this legacy of excellence, with signature dishes including cheesy garlic bread (served with every meal), turtle soup (which has been on the menu since day one), spiced sugarcane lacquered quail and their beloved pecan pie.
