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Dav 
LSU Fan
NOLA
Member since Feb 2010
3357 posts
| Smothered Pork Chops (Posted on 4/29/12 at 2:35 pm)
Any good recipes? I read a good one with buttermilk but don't have any available. Looking for something I can serve over rice preferably.
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hawkster
Member since Aug 2010
4476 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 2:51 pm to Dav)
In the big John Folse cook book "Encyclopedia of Cajun and Creole Cuisine", there is a recipe for Braised Round Steak and gravy on page 510. Use that recipe, but substitute pork chops for steak.
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FalseProphet
LSU Fan
Funroe
Member since Dec 2011
2785 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 2:59 pm to hawkster)
What's he going to do if he doesn't have that?
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bossflossjr
LSU Fan
The Great State of Louisiana
Member since Sep 2005
6612 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 3:10 pm to Dav)
Gettin u one
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bossflossjr
LSU Fan
The Great State of Louisiana
Member since Sep 2005
6612 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 3:19 pm to Dav)
Boss's Smothered Pork Chop Version
3-4 Bone-In Pork Chops (1 inch thick)
1 Cup Flour
½ Cup Olive Oil (Extra Virgin OK)
Cavendars Seasoning
2 Cloves Garlic (mince)
1 teaspoon Cayenne
1 teaspoon Salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon garlic salt
2 stems fresh rosemary
2 cups chicken broth
½ cup buttermilk (homemade)
4 bay leaves
1 teaspoon kitchen bouquet (optional)
Get chops to room temp. Season generously with fresh rosemary and Cavendars Greek Seasoning. Set aside. Mix flour, cayenne, salt, pepper, garlic powder, garlic salt, onion powder very well…..
In a dutch oven (cast iron pot), heat olive oil on high heat: run pork chops thru the flour mixture and brown on each side (2-3-4 minutes). Set chops aside.
Add flour mixture to the oil and stir roux……add garlic and bay leaves…..stir chicken broth into your roux…..mix…..add buttermilk and simmer/stir until gravy is thickened…..
Add pork chops and cook for 20 minutes on medium heat….flip and cook 10-15 on low heat…..can be served after the 1st 20………best over some gouda mashed potatoes!
Adjust your cook times dependant upon how cooked u want ur chops
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madamsquirrel
LSU Fan
The Snarlington Estate
Member since Jul 2009
17577 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 3:41 pm to Dav)
google substitutes for buttermilk. You can add vinegar to regular milk. that is what I do since I don't want to buy buttermilk and waste the rest.
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Dav
LSU Fan
NOLA
Member since Feb 2010
3357 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 3:41 pm to bossflossjr)
Could I sub the buttermilk?
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Dav
LSU Fan
NOLA
Member since Feb 2010
3357 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 3:42 pm to madamsquirrel)
I'm looking at this now. Thanks!
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Zach
LSU Fan
Member since May 2005
55376 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 4:13 pm to bossflossjr)
I'm gonna try it but it seems very high on liquid...
1/2 cup olive oil
2 cups chicken broth
1/2 cup buttermilk.
I'm gonna go with 1/3 cup of olive oil
1 cup of chicken broth
1/3 cup of whole milk
It'll be my first use of the rosemary bush I planted in the front garden last month.
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bossflossjr
LSU Fan
The Great State of Louisiana
Member since Sep 2005
6612 posts
| re: Smothered Pork Chops (Posted on 4/29/12 at 4:29 pm to Zach)
makes alot of gravy. feel free to adjust your liquids.....my pot is pretty big, so i need this amt
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