Martha Wiggins Paneed Pork Reconcile

Martha Wiggins Paneed Pork Reconcile
Chef Martha Wiggins has been in the game since she was 15 years old. We first met her as head chef at Sylvain in the French Quarter, and she has since moved on to be the Executive Chef of Cafe Reconcile. Cafe Reconcile is not only an incredible spot to grab a bite, they are also an on-the-job training center for at-risk youth in New Orleans. So she's not only in charge of great flavors, but she's responsible for raising the next generation of great New Orleans chefs!


2 Boneless Pork Chops

2 tbsp Butter

2 Stalks Celery, Sliced Thin

4 Cloves Sliced Garlic

4 tbsp Bacon Fat Or Butter

4 tbsp Flour

Cooked White Rice

4 Sprigs Thyme

1 Bay Leaf

3 oz White Wine Or Sherry

1 tsp Paprika

1 tbsp Creole Seasoning

1 ½ Quart Pork Or Chicken Stock

¼ tsp Cayenne

1 tsp Salt

½ tsp Pepper

1 tbsp Hot Sauce

1 tbsp Worcestershire

1 Onion, Red And Green Bell Pepper, Julienned



Lay pork chops on a cutting board and cover with plastic wrap. Pound each chop evenly with a mallet or rolling pin until no more than ¼ inch thick. Cut each pounded chop in half lengthwise.

For gravy: Heat your fat or butter and sauté sliced garlic. Add celery, onion, peppers, and sauté until translucent. Add flour and spices and cook down for about 10 minutes. Add wine, cook for a minute. While stirring begin to add stock a little at a time, allowing liquid to thicken between each addition. Add thyme and bay leaf and hot sauce and simmer on low for 20 minutes. Taste for seasoning and set aside.

Heat 2 tbsp of butter in a large skillet. Season pieces of pork loin with salt and pepper on both sides and dredge in flour. Shake off excess flour, and add to pan. Brown on one side about 1 minute. Flip pork loin and add 2 ladles ( 2oz ) of pork gravy. Simmer on low for 1-2 minutes, then remove from heat and finish with a teaspoon of butter. Add more gravy if needed, taste for seasoning. Plate over steamed white rice and garnish with chives.


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