This recipe may be a little wintry, but it sure is good!
Pork Chops, Étouffée Style
Note the title says “Étouffée-STYLE.” This recipe is the culmination of years of “research” to get the right flavor without so much fat, and to shorten the process. Since my favorite person to cook for loves pork chops, they became the meat of choice. You could also make this dish with chicken, shrimp, crawfish or anything else you¹d like to lick your fingers after!
6 servings
6 center cut pork chops, each about 1-1/2 inches thick
Creole Seasoning Mix
about 1 ¼ cups flour
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground cayenne pepper
vegetable oil for frying
½ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
about 3-1/2 cups chicken stock
¾ cup very finely chopped scallions
2 tablespoons unsalted butter
1. Remove any excess fat from the pork chops. Rub some of the seasoning mixture on both sides of each piece, covering evenly. Let stand at room temperature for 30 minutes.
2. Combine the flour, salt, garlic powder and cayenne. Coat the pork chops on all sides. Reserve any excess flour.
3. In a large, heavy skillet heat 1/3 cup of Canola oil. Brown the pork chops evenly on both sides, about 5 minutes per side. Drain on paper towels and set aside. Scrape pan bottom with a wooden spoon to loosen any stuck particles. Make sure you have ½ cup oil in the pan.
4. Heat the oil until it starts to smoke. Measure out ¾ cup of the reserved flour. In a small bowl combine ¼ cup each of onions, celery and bell peppers.
5. When oil is hot, remove skillet from heat and add the flour, stirring until all the flour is blended into the oil. Return skillet to a medium high heat and stir constantly until the roux is dark red-brown, about 3 to 4 minutes. DON’T LET IT SCORCH OR SPLASH ON YOUR SKIN!!! Immediately remove roux from heat and whisk in all the chopped vegetables except the scallions. Continue whisking until the roux stops turning darker, about 2 to 3 minutes.
Set aside.
6. Bring 3 ½ cups of stock to a rolling boil in a 2-quart saucepan. Add the stock by ladlefuls to the vegetable mixture, stirring each time until the mixture is thick and bubbling. Continue to add the stock to the vegetable mixture in this manner until all the stock has been incorporated into the sauce, and the sauce is thick and dark brown. Simmer the sauce uncovered over medium-low heat all the while you are adding the stock. (The étouffée sauce should be the consistency of very thick gravy.)
7. Replace the pork chops into the sauce. Cover and simmer over low heat for 15 minutes, checking often to make sure nothing is sticking.
8. Just before serving, melt the butter in a small saucepan over medium heat. Add the scallions and sauté about 2 minutes. Arrange the chops on a platter with the sauce over and around them, and top with the scallions. Serve immediately with fluffy rice on the side.
Wine Tip: This All-American dish wants the All-American red Zinfandel. One from Ridge or Montelena would be wonderful.
Good grief! How much
can anyone eat in one sitting? I guess I'll do them all up as I can't refreeze. The ones not eaten will go into Seal-0-Meal bags then get tossed in the freezer for the future.
