Crab and Tasso Stuffed Pork Chops

I became enamored with the food of the low country while working on Fripp Island, South Carolina. There are some similarities with cajun food, both have a heavy African influence mixed with a melange of other cultures. Serve over puree of yucca and celery root with bourbon glazed roasted carrots.

Photo by Chris Kohanek

6 pork center loin chops -- about 8 to 10 ounces each

Brine

• 2 quarts water
• 2 lemons -- thinly sliced
• 6 sprigs thyme
• 2 sprigs rosemary
• 6 sprigs parsley
• 2 bay leaves
• 1 teaspoon peppercorns
• 1/4 cup table salt
• 1/4 cup sugar

Stuffing

• 2 tablespoons olive oil
• 1/4 cup red onion -- diced
• 1/4 cup celery -- diced
• 1 clove garlic -- minced
• 1 jalapeno -- seeded and diced
• 1/4 cup tasso ham -- diced
• 8 oz crab meat -- picked clean
• 1 cup fresh bread crumbs
• 1 egg yolk
• juice of 1/2 lemon

For the Brine:

Put everything in a stockpot and bring to a boil. Remove from the heat and allow to cool. Refrigerate until cold.

Place pork chops in brine and allow to brine for two hours in the refrigerator.

Meanwhile, make the stuffing.

Heat the oil in a saute pan until shimmering. Add onion, celery, pepper, and garlic. Saute until softened, but not browned, about 5 minutes.

Remove from heat and add remaining ingredients. Toss to mix and season with salt and pepper. Place in the refrigerator until needed.

Remove the pork chops from the brine and pat dry with paper towels. Discard the brine.

Slice a pocket into each chop. Fill each pocket with the stuffing.

Preheat a grill or grillpan. Grill the chops, about 5-8 minutes per side, until cooked through.

Recipe by Dan Turro

Bourbon Glazed Roasted Baby Carrots

• 3/4 pound carrots, baby
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 1/4 cup butter
• salt -- to taste

Preheat the oven to 350 degrees.

Peel the carrots and place in a baking dish.

Place the remaining ingredients in a small saucepan and bring to a simmer. Cook until the sugar dissolves.

Pour the glaze over the carrots. Bake until the carrots are tender, about 20 minutes.

Celery Root and Yucca Puree

A Delicious Alternative to Mashed Potatoes

• 1 celery root -- about 1 pound
• 1 yucca root -- about 1 pound
• 2 tablespoons butter
• 2 tablespoons cream

Peel both roots, roughly chop, and place in separate pots. Cover with water and season with salt.

Bring both pots to a boil and simmer until very tender. Drain.

Mash the yucca root with a potato masher until smooth. Pass through a food mill.

Process the celery root in a food processor until smooth. Combine with the yucca root.

Add butter and cream. Adjust seasoning as necessary and serve.


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NOTES : Yucca roots can have woody, fibrous little sticks in them. Passing it through a food mill is a crutial step. If you do not have a food mill you can force it through a colander.