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Pork Chops Etouffee Recipe

You can think of Pork Chops Etouffee as a fancy name for smothered pork chops. Your bread of choice should be a tasty coarse wheat bread from your local bakery.

Ingredients

4 to 6 pork chops (small size, 1/2 to 3/4 inch thick)
1/2 cup flour
1/2 stick unsalted butter
1 tblspn extra virgin olive oil
2 cans (15/16 oz.) chopped tomatoes, drained
1/2 green bell pepper, seeded and sliced
2 medium onions, roughly chopped
3-1/2 cups cold water
1/2 to 1 full tspn Franks Hot Sauce (or hot sauce of your choice)
1/2 cup celery, finely chopped
2 large garlic cloves, finely minced
Salt and pepper to taste

Directions

Remove any fat from pork chops and lightly brown on both sides. Set aside.

Melt butter in large heavy pot and add olive oil, bell pepper, onions, celery, and garlic. Cook until onions are transparent and celery is tender. Add flour to mix and stir until the vegetables are thoroughly blended and the roux* becomes a light golden color.

Add chopped tomatoes, water, salt and pepper and bring to a medium boil. Lower heat, add pork chops and cover. Cook on medium/low simmer for at least 35 minutes or until pork chops are tender. Taste and add hot sauce, cover and again turn heat off and allow to sit for 5 minutes. This type of food is generally served with hot buttered noodles, rice or mashed white potatoes. However, I think if you are having bread, a rich starchy side is far too much. Why not try something different? Plain or vegetable-flavored couscous makes an excellent side dish. A salad of lettuce, halved cherry or grape tomatoes and chick peas(open a can, rinse well and drain)is a nice side as well.

Makes 4 to 6 servings.

Hints
* Roux is a mixture of butter and flour, cooked until bubbling. It can be very light in color to a deep brown. It should not never be cooked so dark that it tastes bitter or burnt.
* Roux is popular in French and Cajun cooking.
* Did you know that the Cajun 'Holy' Trinity is onions, bell peppers and celery?

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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