Smothered Pork Chops
Pork chops seasoned with the perfect mix of earthy herbs and spices, browned in hot oil then slowly cooked in a roux-based sauce blessed with the Holy Trinity (and fresh mushrooms) to fork-tender perfection. Always served over white rice–my Baked Rice. Those are my Smothered Pork Chops. Smothering the pork in a rich gravy guarantees tender chops every time and cooking the meat on the bone makes them extra tasty and moist. Smothered Pork Chops make frequent appearances at the Hogan dinner table. They’re also popular among many other New Orleans families and are a highly sought-after daily lunch special throughout the Crescent City–word on the street is that Cafe Reconcile makes some of the best (but only on Tuesdays). If you happen to eat there or at any other restaurant offering this popular pork dish, don’t be surprised if you see other diners discreetly (or not so discreetly) gnawing on their already emaciated pork chop bones. It’s tough to let any part of this amazing dish go to waste, even when you’re dining out.
Smothered Pork Chops Recipe
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Seasoning Mix
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 center cut-pork chops, 1/2-inch thick
6 tablespoons canola oil, divided
1/2 cup all purpose flour
1 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
3 garlic cloves, minced
3 cups warm beef broth or stock
1 tablespoon Lea & Perrins (Worcestershire sauce)
1 8-ounce package sliced cremini mushrooms
1/2 cup thinly sliced green onions
1/4 cup chopped fresh parsley
Baked Rice, for serving (see recipe)
In a small bowl, thoroughly combine seasoning mix. Season pork chops with 2 teaspoons seasoning mix; set the rest aside. In a large saucepan over medium-high heat, heat 2 tablespoons oil. Working in batches, brown chops on both sides. Transfer browned chops to a plate and tent with foil to keep warm. Add reserved 4 tablespoons oil to pan. Once oil begins to smoke, make a roux by gradually adding the flour whisking continuously and vigorously after each addition until smooth. Continue whisking until the roux is the color of peanut butter. Add onions, bell peppers and celery. Reduce heat to medium and continue whisking until vegetables are tender, about 2 minutes. Add garlic and cook an additional 2 minutes. Gradually whisk in warm beef broth; bring to a boil. Return pork chops to pan and stir in Lea & Perrins. Cover pan, reduce heat and simmer for 45 minutes, stirring occasionally. Add mushrooms and green onions. Cook, covered, until pork chops are fork-tender, about 15 minutes more. Remove pan from heat and stir in parsley. Adjust seasonings, if necessary. Serve over Baked Rice. Makes 6 servings.
Genêt
