Chef Brandon Thibodeaux with Blackberry’s
Of Evangeline Downs

Pork Chop Royal

8 oz. Pork Loin Filet
1 C. Onion, diced
1/3 C. Celery, diced
1 Tsp. Garlic, minced
¼ C. Green Bell Peppers, diced
¼ C. Red Bell Peppers, diced
 2 lg. Baked Potatoes
2 Tbl Chives, chopped
2 Tbl Bacon Bits
2 Tbl Sour Cream
1 ½ C. Half and Half
4 oz. Butter
2 oz. Tasso
1 slice of Layflat Bacon
5 ea Asparagus 
2 oz. Apricot Jam
1 oz. Champagne
Tony’s Chachere’s to taste
Salt & Pepper to taste