📝 About This Recipe
This quintessential Acadian comfort food features thick-cut pork chops seared to golden perfection and slow-simmered in a rich, velvet-smooth brown gravy. Rooted in the rural kitchens of Louisiana, this 'étouffée' style dish utilizes the 'Holy Trinity' of aromatics to create a savory depth that is both rustic and refined. It is a soul-warming masterpiece that captures the heart of Cajun home cooking, promising meat that pulls apart with a fork and a sauce you'll want to savor to the last drop.
🥗 Ingredients
The Pork & Dredge
- 4 pieces Bone-in center-cut pork chops (about 1-inch thick, room temperature)
- 1/2 cup All-purpose flour (divided use)
- 1 tablespoon Cajun seasoning (low-sodium preferred)
- 1 teaspoon Smoked paprika
- 3 tablespoons Vegetable oil (or lard for authentic flavor)
The Holy Trinity & Aromatics
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (diced)
- 2 pieces Celery stalks (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Unsalted butter
The Smothering Liquid
- 3 cups Beef or chicken stock (warm)
- 1 tablespoon Worcestershire sauce
- 3 sprigs Fresh thyme (or 1/2 tsp dried)
- 1 piece Bay leaf
- to taste Kosher salt and black pepper
For Garnish
- 2 stalks Green onions (thinly sliced)
- 1 tablespoon Fresh parsley (chopped)
👨🍳 Instructions
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1
Pat the pork chops dry with paper towels. Season both sides generously with salt, pepper, and half of the Cajun seasoning.
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2
In a shallow dish, combine the flour, smoked paprika, and the remaining Cajun seasoning. Dredge each pork chop in the flour mixture, shaking off any excess. Reserve 3 tablespoons of this seasoned flour for the gravy later.
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3
Heat the vegetable oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering.
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4
Sear the pork chops for 3-4 minutes per side until deeply browned and crispy. Work in batches if necessary to avoid crowding. Remove chops to a plate and set aside.
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5
Lower the heat to medium. Add the butter to the same skillet, scraping up the browned bits (fond) from the bottom of the pan.
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6
Add the onion, bell pepper, and celery (the Holy Trinity). Sauté for 6-8 minutes until the onions are translucent and starting to caramelize.
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7
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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8
Sprinkle the reserved 3 tablespoons of seasoned flour over the vegetables. Stir constantly for 2-3 minutes to create a light roux; it should smell nutty and look like wet sand.
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9
Slowly whisk in the warm stock, one cup at a time, to ensure a smooth consistency. Add the Worcestershire sauce, thyme sprigs, and bay leaf.
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10
Bring the sauce to a gentle simmer. Once thickened slightly, taste and adjust seasoning with salt and pepper.
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11
Nestle the seared pork chops (and any juices from the plate) back into the gravy. Ensure they are mostly submerged.
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12
Reduce heat to low, cover with a tight-fitting lid, and simmer for 30-40 minutes. The pork should be fork-tender and the gravy rich and dark.
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13
Remove the bay leaf and thyme stems. Garnish with fresh green onions and parsley before serving hot.
💡 Chef's Tips
Always use bone-in chops if possible; the bone adds significantly more flavor to the gravy and keeps the meat moist during the long simmer. Don't rush the onions; letting them slightly caramelize is the secret to a dark, flavorful Creole gravy without having to make a dark roux. If your gravy gets too thick, simply whisk in a splash more stock or water to reach your desired consistency. To avoid a 'floury' taste, make sure to cook the flour-vegetable mixture for at least 2 minutes before adding the liquid. For a spicy kick, add a few dashes of Louisiana-style hot sauce or a pinch of cayenne pepper to the gravy.
🍽️ Serving Suggestions
Serve over a generous mound of fluffy white long-grain rice to soak up every drop of the gravy. Pair with a side of buttery smothered green beans or braised collard greens for a complete Southern plate. A piece of crusty French bread or moist cornbread is essential for cleaning the plate. Enjoy with a glass of sweetened iced tea or a crisp, cold amber ale to balance the savory spices.