Ingredients
- 4 pork chops, 1 inch thick
- 1 tsp sweet paprika
- 1/4 or more cayenne pepper
- 1/4 tsp dried thyme
- 1/4 tsp red pepper flakes
- 2 - 3 T canola oil
- 1 - 2 T all-purpose (or gluten-free) flour
- 2 C pork or beef stock
- 1/8 tsp Worcestershire sauce
- 1 bay leaf
- salt & fresh black pepper to taste
- chopped parsley and minced garlic for garnish
- Hot rice
scroll for more
Creole Spiced Pork Chops
Time: 10 minutes prep, 15 minutes cook
Directions
- Combine the dry ingredients - the thyme, cayenne, red pepper , salt and black pepper, paprika with the whisk and shake
- Sprinkle evenly over the chops
- Saute the chops over med-high heat in a little oil until done
- Remove the chops to a plate
- Sprinkle the flour into the saute pan and whisk until you have a roux, adding oil and flour to get that paste consistancy
- Add the stock to the roux, the worcestershire sauce and the bay leaf
- Slide the chops into the pool and simmer for about 5 minutes
- Serve on rice, garnished with the parsley and garlic
- [NOTE: For those who want to present a more 'upscale' plating, you can deglaze the pan with 3/4 C of cream sherry, and let that reduce a bit just prior to making the roux. I also remove the finished chops to a warming station, then thicken the sauce with 1 Tbs of cornstarch and 1/4 C of water. When thickened, I remove from the heat and stir in 2Tbs of sweet butter. Then I plate up.]
scroll for more
Summary
Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!
Menus and Pairings
Reviews
February 28, 2012
These pork chops turned out with really good flavor! We served them over brown rice with veggies, and it was a very yummy and filling simple meal.I've cooked/tasted this recipe!
March 8, 2012
Jessica and Judit - Thanks for your comments. You can see why you need thick chops: searing them for color and to seal in the juices would just about finish a thinner cut chop, and further poaching in the sauce would make for a tough porkcop. If you can carry this recipe to the finish I use for guests, which I detail in the NOTE at the end of the Directions, you will have a true restaurant-quality dish. The addition of the Cream Sherry and assuring a bit of thickening, if necessary, by the addition of a little cornstarch, and finishing with a knob of butter will make the sauce almost good enough to serve alone. If you want a 'glossy' sauce, I recommend substituting arrowroot for the cornstarch.I've cooked/tasted this recipe!This is a variation
