Porkchop Étouffée

Porkchop Étouffée Recipe - Authentic American Cuisine

Region / culture: USA | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 6

Introduction

Porkchop Étouffée is a classic Southern dish that combines tender pork chops with a rich and flavorful gravy. This dish is perfect for a comforting and hearty meal that will satisfy your taste buds.

History

Étouffée is a French word that means "smothered" or "suffocated," which perfectly describes the cooking technique used in this dish. The dish originated in Louisiana, where French, African, and Spanish influences come together to create a unique and delicious cuisine.

Ingredients

6 pork chops, cut to a thickness of 0.5 inch
1 cup of all-purpose flour
1 tsp of salt
1 tsp of black pepper
1 tsp of cayenne pepper
0.5 tsp of thyme
0.33 cup of diced onion
0.33 cup of diced celery
0.33 cup of diced green pepper
1 can (15 oz or 425 g) of chicken broth
1 can (5 oz or 142 g) of evaporated milk
2 tbsp of bacon grease (for frying)
2 tbsp of flour (for the roux)
tabasco sauce to taste

How to prepare

Wash the chops and dry them with a paper towel.
In a bowl, mix together flour, salt, pepper, cayenne, and thyme.
Coat the chops with the flour mixture and place them in the refrigerator for 1 hour.
Discard the coating mixture.
In a large skillet, heat bacon grease until it is almost smoking.
Fry the chops until they are brown and then remove them from the skillet.
Add the remaining flour to the skillet and stir until it becomes brown.
Pour in the chicken broth and evaporated milk, stirring until it forms a gravy.
Add the onion, celery, and bell pepper to the skillet and stir until they become tender.
Add Tabasco sauce to taste and return the pork chops to the skillet.
Simmer on low heat for 1 hour until the chops are falling off the bone.
Serve the chops over rice with hot cornbread and greens.

Variations

Substitute chicken or beef for the pork chops for a different flavor.
Add in some diced tomatoes or okra for a Southern twist.
Use different seasonings such as paprika or garlic powder for a unique flavor profile.

Cooking Tips & Tricks

Make sure to brown the pork chops well before adding them back to the skillet. This will help to develop a deep and rich flavor in the dish.

- Be patient when making the roux, as it is important to cook it until it is a deep brown color to ensure a flavorful gravy.

- Adjust the amount of Tabasco sauce to suit your taste preferences. You can always add more at the end if you like it spicier.

Serving Suggestions

Serve Porkchop Étouffée over rice with a side of hot cornbread and greens for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for this recipe include browning the pork chops, making a roux, and simmering the dish on low heat to allow the flavors to meld together.

Ingredient Substitutions

If you don't have bacon grease, you can use vegetable oil or butter as a substitute. You can also use regular milk instead of evaporated milk.

Make Ahead Tips

You can prepare the pork chops and gravy ahead of time and reheat them when ready to serve. Just make sure to store them in an airtight container in the refrigerator.

Presentation Ideas

Serve Porkchop Étouffée in a shallow bowl over a bed of fluffy rice for an elegant presentation. Garnish with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

Pair Porkchop Étouffée with a glass of sweet tea or a cold beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Porkchop Étouffée contains approximately 350 calories.

Carbohydrates

Each serving of Porkchop Étouffée contains approximately 25 grams of carbohydrates.

Fats

Each serving of Porkchop Étouffée contains approximately 15 grams of fats.

Proteins

Each serving of Porkchop Étouffée contains approximately 30 grams of proteins.

Vitamins and minerals

Porkchop Étouffée is a good source of iron, vitamin A, and vitamin C.

Alergens

This recipe contains wheat (flour) and dairy (evaporated milk).

Summary

Porkchop Étouffée is a balanced meal that provides a good amount of protein, healthy fats, and essential vitamins and minerals.

Summary

Porkchop Étouffée is a delicious and comforting dish that combines tender pork chops with a rich and flavorful gravy. This Southern classic is perfect for a hearty and satisfying meal that will leave you wanting more.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. I was visiting my dear friend, Mrs. Beauregard, in her cozy little cottage nestled in the heart of the Louisiana bayou. Mrs. Beauregard was a talented cook, known throughout the community for her delicious Cajun dishes. As soon as I walked into her kitchen, the aroma of spices and herbs filled the air, and my mouth watered in anticipation.

Mrs. Beauregard greeted me with a warm smile and a twinkle in her eye. "Ah, chère, I have a special recipe to share with you today," she said, her voice as smooth as honey. She handed me a yellowed piece of paper, stained with splatters of roux and creole seasoning. "This here is my famous Porkchop Étouffée recipe. It's been passed down through generations in my family, and I want you to have it."

I read through the recipe, my heart racing with excitement. Étouffée, a classic Cajun dish made with a rich roux, vegetables, and meat, was a true taste of the bayou. The thought of tender, juicy pork chops smothered in a savory sauce made my mouth water even more.

Mrs. Beauregard showed me how to prepare the roux, a mixture of flour and oil cooked until it turned a deep, chocolate brown. She added in onions, bell peppers, and celery, known as the holy trinity of Cajun cooking, along with a generous helping of garlic. The aroma that filled the kitchen was intoxicating, a symphony of flavors dancing in the air.

Next, Mrs. Beauregard added in diced tomatoes, chicken broth, and a blend of spices that made my taste buds tingle. She nestled the pork chops into the sauce, covering them with a thick blanket of vegetables and seasonings. As the dish simmered on the stove, the flavors melded together, creating a mouthwatering aroma that filled the entire cottage.

After a few hours of slow cooking, Mrs. Beauregard served me a steaming plate of Porkchop Étouffée, garnished with fresh parsley and a sprinkle of green onions. The first bite was a revelation, the tender meat melting in my mouth and the rich sauce coating my tongue in a symphony of flavors. I closed my eyes, savoring every bite, feeling as though I had been transported to the heart of the bayou itself.

As I finished my meal, Mrs. Beauregard smiled at me, her eyes twinkling with pride. "You have a true talent for cooking, chère," she said. "I can see it in the way you savor each bite, the way you appreciate the flavors and textures of the dish. This recipe was meant for you."

I spent the rest of my visit with Mrs. Beauregard, learning more about Cajun cuisine and soaking up her wisdom like a sponge. She taught me the secrets of making a perfect roux, the importance of using fresh, local ingredients, and the power of patience in cooking. By the time I left her cottage, I felt like a true Cajun chef, ready to take on any dish that came my way.

Since that day, Porkchop Étouffée has become a staple in my own kitchen. I have shared the recipe with friends and family, passing on the tradition of Cajun cooking to the next generation. Every time I make this dish, I think of Mrs. Beauregard and the magical afternoon we spent together in her cozy little cottage, surrounded by the sights, sounds, and tastes of the Louisiana bayou.

And as I savor each bite of Porkchop Étouffée, I am reminded of the power of food to bring people together, to create memories that last a lifetime. This recipe will always hold a special place in my heart, a reminder of the day I learned to cook with love, passion, and a touch of Cajun magic.