Friday, January 18, 2013

Cajun Smothered Pork Chops

 --Tailgatin' and how to make mofos start playa hatin' (Recipes)

There's just something about Cajun and Creole cooking in the wintertime. It never really gets that cold down in Louisiana as it does here but still, the style of food is perfect during winter. I made these Cajun Smothered Pork Chops from a quick and easy recipe I found online. I've prepped it quite a few times since. This is the perfect meal for a cold and rainy day. It really gets the house smelling super.

What you'll need (+Worcestershire Sauce). Serve over cooked Rice.

Just start off by highly seasoning your pork chops (I've used pork steaks too) and let them sit til they get to room temp. I've found King Creole Seasoning from The Spice House to be my favorite Cajun/Creole rub out there that's readily available.

Add oil to a pan and brown the chops on both side in batches if need be. Once they're all browned and removed add the holy trinity (peppers, onion, celery seasoned with rub) to the pan with a little bit of chicken or Veg. broth and scrape the bits off the bottom. Add chopped garlic into the pot followed with a few squirts of Worcestershire Sauce and the sliced andouille. Put all your browned chops back in the pot.

Sending sweet smells throughout the house

After that add enough chicken or veggie broth (with a few TBSP of tomato paste blended in) to the bowl. Make sure all that chops are covered. I use whatever is around but chicken stock, pref. homemade, works best. Add Tabasco or your favorite hot sauce for more heat. Let it cook on low with the top on for about an hour and a half. You can thicken the gravy after removing the chops if you want but I prefer not to. The leftover broth can be used to make a good jambalaya.

Hot Damn!!!!!!!!!!!!

See y'all next time @chibbqking


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