Tasso-Brined Duroc Pork Chop Kit for 2

A 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.