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Smothered pork chops and rice recipes
Posted on 8/19/20 at 9:11 am
Posted on 8/19/20 at 9:11 am
So I've got two really nice pork shoulder steaks from my farmer dude up the road. Going to make smothered pork chops (steaks) and rice tomorrow with them.
Think I'm going to go with The Cajun Ninja's recipe, but open to other suggestions.
Think I'm going to go with The Cajun Ninja's recipe, but open to other suggestions.
5
Posted on 8/19/20 at 9:21 am to Centinel
season them. cut two onions. cut one bell pepper. brown the shite out of the steaks adding water every so often so as not to burn them. but, the closer you get to burnt WITHOUT actually burning them, the better.
take steaks out and add the onions and bell peppers. brown them up. add the steaks and some water. boil down until the gravy is tik tik. serve over rice.
take steaks out and add the onions and bell peppers. brown them up. add the steaks and some water. boil down until the gravy is tik tik. serve over rice.
Posted on 8/19/20 at 10:45 am to tigerdup07
quote:
. brown the shite
THIS. When you think it's brown enough, let it brown longer. ALMOST to the point of burning it.
Posted on 8/19/20 at 10:59 am to Centinel
Check out the Cajun Ninja on youtube...I made his recipe and it was pretty damn good..Just watch the pepper like I didn't...
Posted on 8/19/20 at 11:01 am to Centinel
If it's between Cajun Ninja and Donald Link.....I shouldn't have to even finish that sentence.
Posted on 8/19/20 at 11:21 am to tigerdup07
quote:Add a little sugar to the bottom of the pan and your pork steaks will come out nice and brown.
brown the shite out of the steaks
Posted on 8/19/20 at 11:27 am to Twenty 49
I make that Link recipe a lot. Super simple and gooooooood.
Posted on 8/19/20 at 1:21 pm to STrugglin
quote:
If it's between Cajun Ninja and Donald Link.....I shouldn't have to even finish that sentence.
Well I didn't know about the Donald Link one...which is exactly why I posted this here.
Posted on 8/19/20 at 1:26 pm to Twenty 49
Have you made the hushpuppy recipe on that page? I wonder if they're like the ones at Peche, which are delicious??
Posted on 8/19/20 at 5:04 pm to Gris Gris
quote:
Have you made the hushpuppy recipe on that page?
I have not.
Posted on 8/19/20 at 5:37 pm to Centinel
quote:This right here,,,,I’m sure Donald Links is good, but the above method is traditional.
season them. cut two onions. cut one bell pepper. brown the shite out of the steaks adding water every so often so as not to burn them. but, the closer you get to burnt WITHOUT actually burning them, the better. take steaks out and add the onions and bell peppers. brown them up. add the steaks and some water. boil down until the gravy is tik tik. serve over rice.
Posted on 8/19/20 at 6:31 pm to Boston911
quote:
but the above method is traditional.
Lmao. It’s traditional if you’re some 4ft tall Louisiana baw. That’s not the way the rest of the planet does it. And I’m not saying that method is bad, by any means. That’s the way the coonasses I hunt with make every fricking thing, and it’s fine eating. But it’s not “traditional” unless you’re from down tha bayou
Posted on 8/19/20 at 6:35 pm to MobileJosh
quote:
if you’re some 4ft tall Louisiana baw
Posted on 8/19/20 at 8:05 pm to MobileJosh
quote:
Lmao. It’s traditional if you’re some 4ft tall Louisiana baw. That’s not the way the rest of the planet does it. And I’m not saying that method is bad, by any means. That’s the way the coonasses I hunt with make every fricking thing, and it’s fine eating. But it’s not “traditional” unless you’re from down tha bayou
Ok, I’ll bite, what I stated is the traditional south Louisiana method,,,,,hope I clarified that enough,,,,so what’s the actual “traditional” way the rest of the planet does it,,,, not being a smart arse, genuinely interested in what everyone else is doing.
Posted on 8/19/20 at 8:50 pm to Boston911
The way the rest of the South smothers a pork chop is to dredge it in seasoned flour,pan fry in an inch of oil until well browned,remove, drain most of the oil, add some of the seasoned flour for a quick brown roux,and the add water or stock to build a thin gravy. Add the chop back,cover on simmer until tender. Onions,trinity,etc. can be added when the roux is being built.
That’s a smothered chop.
That’s a smothered chop.
This post was edited on 8/19/20 at 8:52 pm
Posted on 8/19/20 at 9:33 pm to OTIS2
^ thank you sir.
Posted on 8/20/20 at 7:24 am to OTIS2
quote:
flour for a quick brown roux
quote:
That’s a smothered chop.
I'll take the cajun way every time because, I rather my gravy come from the meat and onions than a roux.
Posted on 8/20/20 at 7:36 am to OTIS2
quote:
That’s a smothered chop.
facts
Posted on 8/20/20 at 11:27 am to MorbidTheClown
quote:
facts
More than one way to skin that cat. If you using a roux to make a gravy it's going to taste like roux.
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