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Smothered pork chops
Posted on 7/18/24 at 5:10 pm
Posted on 7/18/24 at 5:10 pm
I've tried to make this forever, but can't master it. Anyone can recommend one with fresh peppers, and onions?
10
Posted on 7/18/24 at 5:17 pm to ChestRockwell
This just made me think of the smothered pork chops at the old Antlers.
Like you, I enjoy, but have yet to master cooking the dish myself.
Like you, I enjoy, but have yet to master cooking the dish myself.
Posted on 7/18/24 at 7:06 pm to GeauxldMember
quote:
Antlers.
That big lunch special pork chop was a beast. I kept ordering it though.
Posted on 7/18/24 at 7:16 pm to ChestRockwell
Old school Spanish Moon was the best. I lived in the area after college and spent many hungover mornings there for the best soul food many could buy.
Posted on 7/18/24 at 7:17 pm to ChestRockwell
It's a braise. I do it like I would seven steak, cube steak, or chuck stew meat.
I season the chops with cajun seasoning blend or salt and pepper then dust with flour. ( I toss them in a floured gallon ziploc bag.) In a generous amount of oil or bacon grease, I brown them on both sides in small batches then remove to the side. In the remaining oil I make a milk chocolate colored roux with the remaining seasoned flour. When I'm satisfied with the roux, I toss in my chopped vegetables. I am heavy handed with the onion for pork chops. I scrape the pot while that is cooking to loosen any gradu. Once that cooks down some, I start adding liquid a little at a time. Water is okay, but I like to use whatever stock I have on hand. Add in some minced garlic. Return the chops to the pan, cover and simmer for 20-25 minutes while I make rice. I will do a final seasoning check, then serve.
Everyone on the FDB is a Michelin star chef, but many people in real life with busy lives cheat the roux with some Zatarain's dry gravy and roux powder or brown gravy mix.
I season the chops with cajun seasoning blend or salt and pepper then dust with flour. ( I toss them in a floured gallon ziploc bag.) In a generous amount of oil or bacon grease, I brown them on both sides in small batches then remove to the side. In the remaining oil I make a milk chocolate colored roux with the remaining seasoned flour. When I'm satisfied with the roux, I toss in my chopped vegetables. I am heavy handed with the onion for pork chops. I scrape the pot while that is cooking to loosen any gradu. Once that cooks down some, I start adding liquid a little at a time. Water is okay, but I like to use whatever stock I have on hand. Add in some minced garlic. Return the chops to the pan, cover and simmer for 20-25 minutes while I make rice. I will do a final seasoning check, then serve.
Everyone on the FDB is a Michelin star chef, but many people in real life with busy lives cheat the roux with some Zatarain's dry gravy and roux powder or brown gravy mix.
Posted on 7/18/24 at 7:23 pm to ChestRockwell
Well the first thing is you need the cheapest, fattiest, bone in chops you can find with a bit of the dark sirloin meat on them. Season and Brown well on both sides in a tablespoon or two of oil and remove. Add all peppers, onions, mushrooms whatever and sauté on medium heat until getting soft then add a few tablespoons of stock or water and scrape the bottom. Add a bit of liquid at a time almost letting it cook out before adding a bit more then put the pork chops back in, add more stock to half cover and cook on low covered for an hour or so stirring and scraping a few times along the way then add a slurry of Wondra flour and water to whatever thickness you like. Stir in the grease from the pork chops. That’s the best part. Season and done.
You can also toss in a 325 oven for the same amount of time after you get it put together. Serve over some yellow grits and you’ve got yourself some fine dinner. Gnawing on the bones is a favorite pastime of mine.
You can also toss in a 325 oven for the same amount of time after you get it put together. Serve over some yellow grits and you’ve got yourself some fine dinner. Gnawing on the bones is a favorite pastime of mine.
Posted on 7/18/24 at 7:25 pm to ChestRockwell
I made Cajun Ninja’s pork chops with onion gravy again last weekend. Really good. You could add peppers. I used some fatty thick cut chops because I like thick cut. They were very tender.
Posted on 7/18/24 at 7:26 pm to ChestRockwell
Get some cut a little thicker.
Season with whatever you like, I use some creole seasoning and add a little extra black pepper and granulated garlic, then I dust them with flour.
Brown them in some bacon grease or avacado oil on a med high heat for 2 minutes on each side till they get a little brown. Don't crowd the pot, they should not be touching.
Take the pork chops out and brown your trinity. Let it stick, deglaze, let it stick deglaze..... do that about 4 or 5 times. Should take about 30-45 minutes. Then add some garlic and cook till fragrant.
Add some liquid to the pot till the gravy gets to the consistency that you like and add your pork chops back to the pot. Note, after you add your chops back, the gravy will thicken a little from the flour on the pork chops.
Smother till tender, serve over hot rice.
Season with whatever you like, I use some creole seasoning and add a little extra black pepper and granulated garlic, then I dust them with flour.
Brown them in some bacon grease or avacado oil on a med high heat for 2 minutes on each side till they get a little brown. Don't crowd the pot, they should not be touching.
Take the pork chops out and brown your trinity. Let it stick, deglaze, let it stick deglaze..... do that about 4 or 5 times. Should take about 30-45 minutes. Then add some garlic and cook till fragrant.
Add some liquid to the pot till the gravy gets to the consistency that you like and add your pork chops back to the pot. Note, after you add your chops back, the gravy will thicken a little from the flour on the pork chops.
Smother till tender, serve over hot rice.
Posted on 7/18/24 at 7:42 pm to CHEDBALLZ
if you do what ched says to do above, you will have happy pork chops and clean plates
Posted on 7/18/24 at 9:15 pm to ChestRockwell
People can downvote me all they want, but pork steaks make a much better rice and gravy.
Find some bone in pork steaks.
Find some bone in pork steaks.
Posted on 7/18/24 at 9:24 pm to ChestRockwell
Just made some last week. The Pollywog Cabin Instagram account gave me the idea.
Browned 4 bone in pork chops then removed
Added 2 diced onions and cooked until they were getting translucent/soft
Then added 1 diced bell pepper, 1 diced celery stalk, 4 diced garlic cloves and cook for another 10 minutes
Add pokchops back in and add water until its at the top of porkchops
Seasoned veggies and porkchops with preferred cajun seasoning. Added some black pepper and worchestershire during the cook. Cooked for 2-2.5 hrs start to finish
Browned 4 bone in pork chops then removed
Added 2 diced onions and cooked until they were getting translucent/soft
Then added 1 diced bell pepper, 1 diced celery stalk, 4 diced garlic cloves and cook for another 10 minutes
Add pokchops back in and add water until its at the top of porkchops
Seasoned veggies and porkchops with preferred cajun seasoning. Added some black pepper and worchestershire during the cook. Cooked for 2-2.5 hrs start to finish
Posted on 7/19/24 at 3:12 am to ChestRockwell
Ok, thanks for the ideas. Much appreciated. Im.going to make them for some baws on the night shift this weekend.
Posted on 7/19/24 at 6:45 am to ragincajun03
quote:
pork steaks
quote:
ragincajun03
Checks out.
Lafayette folk love them some pork steak.
quote:
pork steaks make a much better rice and gravy.
100% agree. When the twin packs of butts go on sale I always get a whole butt sliced 1/4" thick for grillades and the other butt sliced into 1 1/4" pork steaks.
Posted on 7/19/24 at 8:53 am to ChestRockwell
As another poster said, The Cajun Ninja version is pretty tasty. I do that one often.
Posted on 7/19/24 at 9:16 am to ragincajun03
quote:
People can downvote me all they want, but pork steaks make a much better rice and gravy.
Country ribs make a good rice and gravy as well
Posted on 7/19/24 at 9:31 am to MorbidTheClown
quote:
the second one where he adds flour is the method i've always used.
That's the one I've used. This last time, after I cooked the onions and then added the flour, I had a hard time getting it as brown as I wanted. I'm thinking I should have browned the flour first. I may have had too much fluid in the onions, though they didn't seem to be very wet.
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