Grilled Center Cut Veal Chops in Gumbo Sauce

Created by Executive Chef Javier Rios, CEC, CDM, CFPP
Classic Residence by Hyatt in Hollywood
Serves 10

• 100 oz pork chops—center cut

SPICE MIXTURE:

• 1 tablespoon peppercorns—whole
• 1 teaspoon fennel seed
• 1 tablespoon paprika
• 1 tablespoon fresh oregano
• 1-1/2 tablespoons spice mixture

MARINADE:

• 1/2 cup cider vinegar
• 1 tablespoon fresh oregano
• 1-2/3 tablespoons bourbon
• 1-2/3 tablespoons peanut oil

GUMBO SAUCE:

• 2-2/3 tablespoons peanut oil
• 1-2/3 tablespoons bacon fat
• 3-1/3 tablespoons flour
• 1 cup onions—chopped
• 1 cup green pepper—diced
• 1/2 cup celery—diced
• 2 each bay leaves
• 1 tablespoon garlic—chopped
• 6 cups low sodium chicken broth
• 2 cups white wine
• 2 tablespoons bourbon
• 2 tablespoons cider vinegar
• 1 pound shrimp
• pinch salt and pepper—to taste
• red bell peppers—finely chopped

SPICE MIXTURE:

1. Grind all ingredients together in spice mill or coffee grinder.

MARINADE:

1. Combine all marinade ingredients.
2. Marinate chops for 30 minutes before cooking.
3. Heat peanut oil and bacon fat in a large heavy saucepan over medium-high heat; stir in flour and cook, stirring constantly until mixture is the color of peanut butter.
4. Reduce heat and cook about 2 minutes or until dark brown.
5. Add onions, peppers, celery and bay leaf.
6. Cook for 3 minutes.
7. Add garlic and cook 1 more minute or until garlic turns brown.
8. Add chicken stock, wine, bourbon and vinegar and bring to a boil.
9. Reduce heat to a rapid simmer.
10. Cook, stirring occasionally, and skimming as necessary for 20 minutes or until liquid is reduced by half.
11. Strain, then add shrimp.
12. Season to taste with salt and pepper.
13. Serve sauce over chops and garnish with red bell peppers.