Barq's Pork Chops - - The News for South Mississippi


Barq's Pork Chops

Barq's Pork Chops
Cafe Jardin, Beau Rivage, Biloxi

If you're looking for a southern style recipe that ties in a Biloxi favorite, Cafe Jardin in Beau Rivage is the place to go.  Chef Eoin Redmond joined us on The 4:30 Show and showed us how to make this delicious meal.  

The recipe is made for 10 people, but you can make the sauce and freeze it easilly.  Chef Eoin says to pour the sauce into ice trays and freeze it.  Then you can take the frozen sauce and put it in a baggie.  When you're ready to make a dish or two, just thaw the amount of sauce you need! 

Barq's Root Beer Sauce

  • Veal bones 10 lb
  • Pigs Trotters 2 each
  • Carrotts 2 lb
  • Celery 2 lb
  • Onions 2 lb
  • RedWine 1.5 Quart
  • Tomato Paste 4 oz
  • Bay Leaf 10 each
  • Fresh Thyme 2 oz
  • Black Peppercorns 1 oz
  • Barqs Root Beer 1 Gallon


  1. Roast Veal Bones at 375 for 2 Hours
  2. Blanch Pigs Trotters for5 Mins in poiling Water(To Clean Them)
  3. Cook Tomato Paste & 1 quart of wine with Pigs Trotters Until They are Purple in stock Pot
  4. In a Hot Pan Carmelize Carrots onions & Celery until Golden brown.
  5. Add all ingredients into stock pot, Remove 1/2 (for later use).
  6. Add 3 Gallons of water, bring to Boil & Simmer for 6-8 Hours.(Do not Reduce )
  7. Strain Liquid into another Stock Pot,& Repeat Steps 1-6, adding Remainder of Bones & Vegetables.
  8. Brown Beef Scraps, and Deglaze Pan with 1/2 Quart Red Wine.
  9. Add Beef Stock & Reduce by half, (It should be Thick enough not to Run on a plate)" 10.Strain Through a Chinois(Fine Strainer) & Season.
  10. Reduce 15 Cups Of Barqs Root Bear until It is Thick & Coats the Back of A Spoon. 
  11. Add 1 cup of Root beer, to Root Bear Glave.
  12. Add to Demi Glaze & Serve.
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