Defying gravity, Galliano’s Pork Chop LaPlace is a study in vertical culinary construction: a base of red beans, then cornbread and ham hock dressing, topped with an andouille-stuffed Berkshire pork chop (cold smoked and grilled), upon which three onion rings are carefully placed, then finished with a “tiger sauce.”

It has probably given a few diners pause on how to start eating; nevertheless, it is one of the restaurant’s most popular dishes.

A Cajun Concept Restaurant

Located in the Warehouse District, Galliano opened in December 2016 as a “very casual Cajun concept,” says co-owner Manny Pineda. When COVID-19 hit in early 2020 and the restaurant lost a steady customer base from the nearby Ernest N. Morial Convention Center, the decision was made to revamp the menu offerings.

“I am a fine dining brat,” admits Pineda, who worked his way through college at a number of fine-dining establishments in New Orleans, including Emeril’s. It was there that he met Chef Ricky Cheramie, with whom he and a business partner opened Restaurant Rebirth, a Creole-and Cajun-inspired farm-to-table restaurant. Later, he opened Galliano on the same city block.

For the new Galliano menu, Pineda and Cheramie harkened back to their fine dining backgrounds and added traditional homestyle Cajun dishes with a few twists — such as the Pork Chop LaPlace, a Cheramie creation.

But even with this menu elevation, traditional dishes such as red beans and rice are on the menu – alongside jambalaya, gumbo, blackened Gulf fish, and others.

The restaurant also focuses on local sourcing, such as Camellia Red Red Kidney Beans – for Pork Chop LaPlace, as well as the traditional red beans and rice offering.

Traditional Red Beans & Rice: How They Make It 

“We start with the trinity [onion, bell peppers, celery]. Add all the seasonings such as Chef Paul Prudhomme’s Meat Magic Cajun Seasonings, paprika, and cook it all down,” says Pineda. “We add a little bit of ham hock in there, some andouille sausage, cook it some, then throw in the Camellia red beans,” which have been soaking overnight.

“Chicken stock is added, then bay leaves, and it is all cooked down to the right consistency.”

What is the “secret” ingredient? “We add a couple of smoked pork chops in, while the red beans are cooking down,” says Pineda.

Once the pork chops are done, and the chef pulls them out, the meat basically falls off the bone. It is then chopped and mixed back into the red beans to cook further. When finished, the red beans are served with Louisiana long-grain rice.

It all combines into a hearty dish, one that has its roots firmly in Galliano, the town in southeast Louisiana that Cheramie hails from.  

Galliano, 200 Julia St., gallianorestaurant.com; on Instagram; Mon.-Sat. 5 p.m.-10 p.m.