Smothered Pork Chops with Mushroom Gravy
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 1 tablespoon bacon grease
  • 1 cup diced yellow onion
  • 1 cup diced red and green bell pepper
  • 1 cup diced celery
  • 2 tablespoons chopped flat-leaf parsley
  • 2 cups chopped mushrooms (button or baby portobellos)
  • 4 (8-ounce) bone-in pork sirloin chops
  • 1 tablespoon dark roux, such as Rox's Roux
  • 4 cups chicken stock or water, plus more if needed
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 6 cups cooked long-grain white rice, such as Supreme
Instructions
  1. In a cast-iron pot over medium-high heat, add the bacon grease. Once the oil is sizzling, add the onion, bell pepper, celery, parsley, and mushrooms. Cook the vegetables until the mushrooms begin to brown, about 8 minutes. Remove the vegetables to a platter and keep warm.
  2. In the same pot, add the pork chops and brown on one side, turn and brown on the other, about 10 minutes. Add the vegetables back to the pot along with the roux. Add the stock, and season with salt, pepper, and Cajun seasoning. Cover and lower the heat to a simmer, and cook for 1 ½ hours until the pork is tender. Check every half hour to make sure there is still plenty of cooking liquid.
  3. Serve the pork chops over a mound of white rice with hot sauce on the side.
Notes
I recommend you find the pork sirloin chops, but make sure whichever cut you use is bone-in. Pork should always be cooked to at least 145ºF, but with the long braise of this recipe, that shouldn't be a problem. I am using basic white mushrooms here, but most any kind should work. As usual, my recipe is moderately spicy, but if ever there's a time to bring the heat, this is it; feel free to add more Cajun seasoning or hot sauce to your taste.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=24431