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Austin Dedeaux’s Prime Pork Chop

BR's prime porkchop served with blackberry reduction.

Austin Dedeaux took an interest in cooking as a young boy as both parents worked in the hospitality industry. Despite his youth, he taught himself how to cook when he could not wait for them to get home and make good food. He collaborates closely with Beau Rivage’s Executive Chef Kristian Wade in Biloxi, Mississippi to create seasonal menus at BR Prime, Beau Rivage’s signature steak and seafood restaurant that delivers one of the finest culinary experiences the Southeast has to offer.

Within BR Prime’s dining area, dramatic shifts of light create an air of sophistication among warm-colored stonework, hardwood flooring and striking walls of glass and wood complemented by an extensive 3,500-bottle wine cellar stored in two floor-to-ceiling glass wine towers. The menu features classic American steakhouse fare including wet-aged and dry-aged prime beef, Gulf shrimp, Fresh Maine lobster tails and stone crab accompanied by duck fat fries, rich potatoes au gratin and lavish salads with homemade dressings. Dedeaux continuously strives for excellence, creating a thrilling dining experience that brings the Beau Rivage’s best guests back time and time again.

“Pork Chops have always been one of my favorite proteins to work with, and when you pair it with a sweet component it takes it to the next level,” said Dedeaux. “The roasted Brussel sprouts gives the dish earthy undertones that balances the pork chop with the sweet reduction. We finish this dish with a chive oil that gives freshness and beautiful color to the plate.”

recipe heading-plus-icon

    For the pork chop:
  • 1 14-ounce center cut pork chop
  • For the blackberry reduction:
  • 2 pints blackberry
  • ½ cup white sugar
  • 1 cinnamon stick
  • 2 ounces Grande Marnier
steps

Make the pork chop: 

  1. Season the pork chop with salt and pepper. Seal the pork chop in a waterproof bag and place into a water bath attached to a sous vide machine. Sous vide the pork chop until the internal temperature reaches 120 degrees. Remove from the water bath and pat dry.
  2. In a skilled, add a small amount of oil over medium high heat. Sear the pork chop on all sides, removing from pan once desired temperature has been reached.

Make the blackberry reduction:

  1. In a small sauce pan over medium heat, add blackberries and sugar and stir until the sugar has melted. Add cinnamon stick. Turn the heat up to medium high then add Grande Marnier. Reduce until the berries break down, about 5 minutes. Strain through a fine mesh strainer. Finish with salt to taste.

To serve: 

  1. Serve the pork chop warm with a generous amount of blackberry reduction.
  • Recipe By
    Austin Dedeaux, executive chef of BR Prime

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