Description

    This dish takes about an hour to prepare and is so delicious that you'll wish you made more. Pork
    chops seasoned with Tony Chachere's Creole Seasoning, smothered in a flavorful roux and served
    with rice. Could be a companion meal to Red Beans and rice or the Cabbage, Turnip and Carrot
    Stew for the hungry tiger or served with Cajun Fried Potatoes.
 

    What you need

    1 12" cast iron frying pan
    1 8" cast iron frying pan
    1 6" cast iron frying pan
    1 9" x 9" flat baking dish
    1 1 cup measure
    1 small stainless steel spatula
    1 large cooking knife
    1 fork
    1 2" stainless steel strainer

    Ingredients

    4 center cut pork chops
    1 bell pepper chopped coarse
    1/2 medium onion chopped coarse
    4 green onions chopped fine
    4 cloves garlic sliced thin
    1 tbls. vegetable oil
    1 tbls. all purpose flour
    1 cup of water
    1/2 cup Tony Chachere's Creole Seasoning
    1 tsp. Worcestershire Sauce
    1 tsp. Crystal brand Steak Sauce
    1 tsp. Louisiana Hot Sauce
    salt and black pepper

    What you need to do

    This meal is made in three steps: pork chops, vegetables and roux. Put about 1/8" of vegetable oil
    into the 12" frying pan over medium heat. Put 1/2 cup of Tony Chachere's Creole Seasoning
    in a flat baking dish and coat the pork chops on both sides, rubbing the seasoning into the chops.
    Place the pork chops in the pan. Check the progress of the chops and turn once when brown.

    Over medium heat, put 1/8" of vegetable oil into the 8" frying pan and stir in vegetables. Sprinkle
    with salt and black pepper. Stir and turn occasionally with the spatula.

    In the 6" frying pan you make the Roux. Over medium heat, put 1 tbls. vegetable oil and stir in
    slowly 1 tbls. flour, stirring with a wooden spoon as you go. When the flour is totally disolved
    and the Roux is Tan in color, remove from heat. This should take about 5 minutes.

    When the chops are done, remove them to a bowl and cover. Strain the oil into a container. Return
    the drippings to the pan and stir in 1/2 cup of water, scraping the bottom with the spatula. Cook for
    about 2 minutes then pour into 8" pan of vegetables. Stir well. Stir in Roux and 1/2 cup of water.
    Add Worcestershire Sauce, Crystal Steak Sauce and Louisiana Hot Sauce. Stir well and cook for
    2 - 3 minutes. Remove to serving bowl.

    Serves 4. Serve over rice.