RCI-SP.004.0252.001
Porkchop Étouffée
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- pork chops6 unitcut about ½ inch thick
- 1 cup
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- ⅓ cup
- ⅓ cup
- ⅓ cup
- 1 can
- 1 can
- 2 tablespoons
- 2 tablespoons
- Tabasco to taste1 unit
Method
1
Combine all-purpose flour, salt, black pepper, cayenne pepper, and thyme in a shallow bowl to create the seasoning mixture.
2
Pat the pork chops dry with paper towels and dredge each one thoroughly in the seasoning mixture, coating both sides evenly.
3
Heat bacon grease in a large skillet over medium-high heat until shimmering.
2 minutes
4
Working in batches if necessary, sear the pork chops in the hot bacon grease for 3-4 minutes per side until golden brown, then transfer to a plate.
7 minutes
5
Reduce heat to medium and add the 2 tablespoons of flour to the pan drippings, stirring constantly to create a dark roux.
3 minutes
6
Add the diced onion, celery, and green pepper to the roux and cook, stirring frequently, until the vegetables soften.
5 minutes
7
Gradually pour in the chicken broth while stirring to prevent lumps from forming.
2 minutes
8
Stir in the evaporated milk until the sauce is smooth and well blended.
1 minutes
9
Return the seared pork chops to the skillet, nestling them into the sauce.
1 minutes
10
Reduce heat to medium-low and simmer, uncovered, until the pork chops are cooked through and tender.
15 minutes
11
Add Tabasco sauce to taste, stirring gently to distribute evenly throughout the sauce.