Recipe: French pork chops and gravy from The Magnolia Room (and meet Debra Tardieff) 

Debra Tardieff s French-cut pork chop is best served with a heaping scoop of dressing Provided by The Magnolia Room This week we re bringing you the recipe for the French-cut pork chops and gravy from The Magnolia Room in Tucker We re also introducing you to the restaurant s kitchen manager Debra Tardieff who brought a taste of Louisiana to metro Atlanta when she moved here last year Tardieff has grandchildren and step-grandchildren but says her daughter s dog might take that th spot Originally from Louisiana Tardieff has worked in the restaurant industry her entire life and moved to Atlanta from Louisiana last October to take a job at The Magnolia Room Tardieff learned how to cook from her grandmother at age She remembers standing on a chair and stirring the pot The first recipe Tardieff learned was plain boiled rice Over time she worked her way through cakes potato salad and meats Tardieff s youngest son began expressing an interest in cooking around age when she started to teach him the same fundamentals she learned from her grandmother He now works as a sous chef in Louisiana When Tardieff goes home to Louisiana she naturally expresses her love by cooking for her family These days though she isn t able to feed everyone with a single pot of rice She has to use a big rice cooker and nearly pounds of chicken to feed almost people I never cook small she revealed Since moving to Atlanta Tardieff has developed or improved a number of The Magnolia Room s recipes The Creole shrimp and grits chicken pot pie and chicken and dumplings are just a limited examples Tardieff added the French-style pork chop to The Magnolia Room s menu this fall getting the idea while vacationing in Las Vegas I thought this one would be really good for the store she reported So I brought it back and played with it a little bit different sizes different weights and we went with the -ounce chop that s thinner That way it won t overcook More recipes from the Rough Draft archives The recipe starts with a minimal minutes in the broiler which cooks the outside first to keep the pork chop s juices contained If it helps think of a pork chop like a steak that s seared and then baked Remember with pork chops the longer the meat stays in the oven the more it will dry out You ll need to visit a butcher for French-cut pork chops as they re typically not sold in grocery stores Although it s not necessary Tardieff recommends Your Dekalb Farmers Arena for fresh ingredients I just now went and got granulated onion she commented The more fresh stuff you have the better If you re closer to Tucker however try Sherry s Produce at the corner of Lawrenceville Highway and Brockett Road Ingredients Pork chop -ounce French-cut pork chops tsp Cajun seasoning blend tsp garlic salt Gravy Yields cups cups hot beef stock Tbsp salt Tbsp black pepper Tbsp Worcestershire sauce pound onions chopped about half a small onion Tbsp Kitchen Bouquet browning and seasoning sauce Tbsp sugar Directions Prepare the broiler Set your oven s broiler on high and grease it Prepare the pork chops Season the pork chops with Cajun blend and garlic powder using one teaspoon of each seasoning per chop Broil for minutes on each side Cook in the oven at degrees Fahrenheit for more minutes Start the gravy Boil beef stock in a pot Season with salt black pepper and Worcestershire sauce Add sugar and Kitchen Bouquet In a separate pan cook chopped onions until clear Stir into brown gravy Transfer gravy and pork chops to a half pan or serving dish Serve each chop with cup of gravy You can read more from Sarra s interviews with the Grandmas of Atlanta on Substack Rough Draft will publish one recipe a month from Grandmas of Atlanta Know a grandmother with a stellar recipe to share Send details to sarra roughdraftatlanta com The post Recipe French pork chops and gravy from The Magnolia Room and meet Debra Tardieff appeared first on Rough Draft Atlanta