Neil’s Pork Grillades

Name: Neil’s Pork Grillades
Cuisine: French
Ingredients: 2 tablespoons olive oil of your choice; 1 large clove garlic, finely chopped; 1 shallot, finely chopped; 6 sun-ripened Roma or plum tomatoes, peeled, seeded, and chopped; 6 sun-ripened Roma or plum tomatoes, peeled, seeded, and chopped; 1 tablespoon chopped fresh chervil leaves; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon Noisette Butter (optional); Large pinch of cayenne pepper; 1 tablespoon tiny capers, drained; Salt; Pepper from the mill; 6 slices pork shoulder butt, trimmed into grillades

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Purchase a small Boston butt and have the butcher cut it into ⅓-inch-thick slices. Completely defat the slices by removing the fat inside and out; you will end up with fat-free strips of pork that are the “grillades.”

Ingredients

2 tablespoons olive oil of your choice
1 large clove garlic, finely chopped
1

Europe
France
Starter
Gluten-free

Method

Heat 1 tablespoon of the olive oil in a skillet, then add the garlic and shallot and toss 2 minutes in the hot oil. Add the tomatoes and let cook, stirring occasionally, until they form a well-bound sauce, about 10 minutes. Off the heat, add the chervil, tarragon, noisette butter, if used, cayenne pepper, and capers, and season to taste with salt and black pepper.

Heat the grill over me