Pork Chop Laplace Recipe

Prepare the stuffing

Melt 2 tbsp butter in a skillet over medium heat. Add the finely chopped onion and celery and cook until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30 seconds more. Add the diced Andouille and cook until just heated and beginning to brown, about 3–4 minutes. Remove from heat and stir in toasted bread crumbs, milk, chopped parsley, thyme, 1 tsp salt, 1 tsp black pepper and 1 tsp paprika. Mix until combined and set aside to cool slightly.

Butterfly and stuff the chops

Using a sharp knife, make a deep pocket in each double-cut pork chop between the two layers of meat (or butterfly fully and keep one side attached), creating space for the stuffing while keeping the bone intact. Season the inside and outside lightly with a pinch of salt and pepper. Spoon an even amount of the Andouille-bread crumb stuffing into each pocket (about 3/4 cup per chop). Press the stuffing evenly and close the chops. Secure openings with toothpicks or tie with butcher's twine to keep stuffing contained.

Season and rest

Brush each stuffed chop with a thin film of olive oil and season the exterior with remaining salt and pepper and a light sprinkle of paprika. Let rest in the refrigerator for 20–30 minutes to firm up the stuffing and dry the surface slightly — this helps smoke adherence.

Cold smoke the chops for flavor: set up a cold-smoking attachment or low-heat smoker (aim for chamber temps under 90°F/32°C). Use applewood chips; smoke the chops for 45–60 minutes until they pick up a subtle smoky aroma and a light pink halo at the surface. If you don't have cold smoking capability, you may skip this step and finish with a quick sear only. If using an improvised cold smoke, place a tray of ice under the grate to keep temps low.

Finish by searing: Preheat a heavy skillet or cast-iron pan over medium-high heat with 2 tbsp neutral oil until shimmering. Sear the chops, bone-side down first if applicable, 2–3 minutes per side to develop a deep brown crust. Add 2 tbsp butter during the last minute and baste the chops, using a spoon to coat them with melted butter. Cook until internal temperature reads 140–145°F (60–63°C) for medium (carryover will bring them to 145–150°F). Remove chops and let rest 8–10 minutes tented loosely with foil before serving; remove toothpicks/twine.

Prep (if using dried beans)

If using dried beans, rinse and sort 2 cups red beans. For best results, soak overnight in plenty of water, or use a quick soak: cover with water, bring to boil 2 minutes, remove from heat and let soak 1 hour, then drain.

Cook the base

In a heavy pot or Dutch oven, add 1 cup diced onion, 1 cup diced green pepper, 1 cup diced celery and 3 tbsp oil or butter. Sauté over medium heat until softened, 6–8 minutes. Add 3 cloves minced garlic and cook 30 seconds. Add the soaked and drained beans (or canned beans drained), the andouille or ham hock, 6 cups chicken stock, 2 bay leaves, 1 tsp dried thyme, 1 tsp cayenne (adjust to heat preference), 1 tsp salt and 1/2 tsp black pepper.

Simmer

Bring to a gentle boil, then reduce heat to low and simmer, partially covered, until beans are tender and sauce is creamy, about 1–1.5 hours for soaked dried beans (shorter if canned). Stir occasionally and add more stock or water if too thick. If using a ham hock, remove it near the end, shred the meat and return it to the pot. Taste and adjust seasoning.

Finish

Smash a cup of beans lightly against the pot side to thicken the sauce, stir in sliced green onions for freshness, and keep warm until plating.

Preheat oven to 350°F (175°C) if baking the dressing to finish. In a skillet, melt 4 tbsp butter over medium heat. Add 1/2 cup finely diced onion and 1/2 cup finely diced celery; sauté until translucent, 6–8 minutes. In a large bowl, combine 3 cups crumbled day-old cornbread, the sautéed aromatics, 1 beaten egg, 1 cup warm chicken stock, 2 tbsp chopped parsley, 1/2 tsp dried sage, 3/4 tsp salt and 1/2 tsp black pepper. Toss gently until the crumbs are moistened but not soggy. Taste and adjust seasoning.

Transfer to a buttered shallow baking dish and bake 25–30 minutes until the top is set and lightly golden. Alternatively, keep the dressing warm covered on the stovetop and spoon onto plates when serving.

Soak thinly sliced onion rings in 1 cup buttermilk for at least 30 minutes (or up to 2 hours) to tenderize and add tang. Meanwhile, heat vegetable oil in a deep pot or heavy skillet to 350°F (175°C).

Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl. Drain onions from buttermilk, letting excess drip off, then dredge rings in the flour mixture, shaking off excess.

Fry batches of rings until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a light pinch of salt. Keep warm and crisp in a low oven (200°F / 95°C) if necessary.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tbsp hot sauce, 1 tsp honey, 1/2 tsp smoked paprika, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust heat or sweetness. Chill until ready to serve.

Spoon a generous bed of red beans onto each plate. Cut the rested stuffed pork chop in half crosswise to display the Andouille stuffing and place atop the beans. Spoon a portion of warm cornbread dressing to the side. Scatter fried onion rings over and around the chop for crunch. Drizzle tiger sauce in a zigzag over the chop or serve on the side. Garnish with chopped parsley and optional lemon wedges. Serve immediately.