re: This old man looks to have summoned all the swamp powers of Pierre Part

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Baw, you never ate a Cajun rice and gravy before?

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I ain't never seen a mee maw or maw maw use enough liquid in deglazing to float the meat, it is just poor techniques. If you are worried about the pork not being tender brine it beforehand. Boiling meat has its place but not when starting with a good quality chop.

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ETA: I also don’t use roux.

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He had to use a roux or it would have taken forever to thicken the sauce.