Double-Cut Pork Chop and Dirty Rice with Cane Syrup Gastrique

Check out this showstopping Double-Cut Pork Chop with Dirty Rice and Cane Syrup Gastrique from 2014 Chef to Watch Isaac Toups of Toups’ Meatery.

Double-Cut Pork Chop
  • 8 cups water
  • 1 cup firmly packed dark brown sugar
  • 1 cup kosher salt
  • 2 bay leaves
  • 1 (5-pound) bag ice
  • 4 (1½-pound) double-cut pork chops
  • 1½ teaspoons salt
  • 1½ teaspoons ground black pepper
  • Dirty Rice, recipe follows
  • Cane Syrup Gastrique, recipe follows
  • Garnish: sliced green onion
  1. In a large Dutch oven, combine 8 cups water, sugar, kosher salt, and bay leaves; bring to a boil over high heat. Remove from heat, and add ice until mixture reaches 1½ gallons. Place pork chops in brine, cover, and refrigerate 24 to 48 hours.
  2. Preheat grill to medium-high heat (350° to 400°).
  3. Pat pork chops dry with paper towels, and season liberally with salt and pepper; grill until a meat thermometer inserted into the thickest section reads 145°, about 10 minutes per side. Remove pork chops from grill, and let rest 5 minutes.
  4. Place a generous scoop of Dirty Rice on each plate. Add a warm pork chop, and top with Cane Syrup Gastrique. Garnish with green onion, if desired.

Dirty Rice
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • ½ pound ground brisket
  • ½ pound ground pork
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • ¾ cup chicken stock, divided
  • 3 cloves garlic, crushed
  • 3 cups cooked aromatic white rice, such as Jazzmen
  • 1 tablespoon butter
  1. In a small heavy skillet, heat oil over medium heat. Add flour, and cook, stirring, until a dark brown roux forms. Transfer roux to a heatproof bowl, and set aside.
  2. In a large bowl, combine brisket, pork, salt, cumin, black pepper, paprika, and cayenne.
  3. In large Dutch oven over medium-high heat, add meat mixture and cook until browned. Continue cooking until brown bits develop on bottom of pan. Deglaze pan with ½ cup chicken stock, stirring and scraping the bottom. Add garlic and roux. Reduce heat to medium, and cook 20 minutes, adding remaining ¼ cup chicken stock as needed to keep the meat mixture from drying out. Add rice and butter, mixing well.

Cane Syrup Gastrique
Yields: 1
  • 1 cup cane syrup, such as Steen’s
  • 1 cup cane vinegar, such as Steen’s
  1. In a small Dutch oven, combine cane syrup and cane vinegar. Bring to a boil; reduce heat, and simmer, stirring, until reduced by half.


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