Cajun Smothered Pork Chops
3 lbs of pork steak and fixings 4-6 pork chops (2-3 pork steaks)
(2.5-3 lbs.)
Cajun/Creole seasoning
Cooking oil
1 pound smoked sausage (chicken or pork)
Two medium onions (roughly diced)
1-2 bell peppers (roughly diced)
¾ cup celery (chopped)
4-6 cloves garlic (chopped)
3 tablespoons butter
1 tablespoons of tomato paste
2 cups Vegetable stock (or water)
3-4 cups rice Season pork with Cajun/Creole seasoning. Brown pork chops in
oil. Remove pork chops and add cut up vegetables and some water to pan to
deglaze. Add butter to vegetables, and add cut up sausage, and sweat/sauté
for
about 8-10 minutes. Put pork chops back into pan with vegetables, mix
vegetables, and sausage on and under pork chops and add two cups of vegetable
stock. Reduce heat to simmer and put lid on pan. Simmer, stirring
occasionally,
for about 1.5 hours (meat will become ultra tender). You may add liquid as
necessary to thin the gravy that is created: taste for seasoning. You may
mix some cornstarch in water to thicken the gravy if you like. Prior to
serving, cook 3 or 4 cups of rice. Serve individual pork chops over rice. It
is
best to use something other than non-stick cookware for this recipe.
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