Food & Drink

Double-Cut Pork Chops with Cane Syrup Gastrique

Yields 4 servings

Boiled sugarcane juice adds sweet and smoky flavor to grilled pork chops in this recipe from New Orleans chef Isaac Toups

photo: Hélène Dujardin


    • 1 gallon water

    • 1 cup dark brown sugar

    • 1 cup kosher salt

    • 4 bay leaves

    • 2 tbsp. whole black peppercorns

    • 2 (20-oz.) bone-in pork chops, double-cut and unfrenched (bones untrimmed)

    • Kosher salt, to taste

    • Freshly ground black pepper, to taste

    • 1 cup cane syrup

    • 1 cup cane vinegar (can substitute cider vinegar)

    • 4 tbsp. unsalted butter

    • 1 green onion, sliced, for garnish


  1. Prepare the brine: Combine the water, brown sugar, salt, bay leaves, and peppercorns in a large pot and bring to a boil. Simmer 20 minutes. Give it a good stir to make sure all the salt and sugar dissolves. Cool to room temperature (adding ice to help cool faster, if desired), and pour into a stockpot or a food-safe bucket. Once the brine has cooled, place pork chops in the brine, cover, and refrigerate for 24 hours. Remove the pork chops from the brine and pat dry with paper towels. Season with salt and freshly ground pepper.

  2. Preheat a grill to high. Preheat the oven to 400°F.

  3. In a saucepan, make the gastrique by combining the cane syrup and the cane vinegar or cider vinegar. Bring to a boil over medium heat and cook until the liquid has reduced to 1 cup. There’s no need to stir, but watch closely so it doesn’t burn. If you have extra, store in a sealed jar.

  4. Grill all sides of the pork chops, even the bone side,
    for 2 to 3 minutes each to get clear grill marks. Put the pork chops in a roasting pan. Top each with 2 tablespoons of butter. Place in the oven and roast for 8 to 10 minutes, to a minimum internal temperature of 145°F.

  5. Remove from the oven and let rest for 3 minutes in the
    pan. Before serving, dip all sides of each chop in the cooking juices in the pan. Serve immediately with the gastrique spooned over each. Garnish with sliced green onion.

Recipe from chef Isaac Toups of Toups’ Meatery in New Orleans, author of Chasing the Gator


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