Pork Chops and Andouille in Roux Gravy
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 1 tablespoon bacon grease or vegetable oil
  • 4 (8-ounce) bone-in pork sirloin chops
  • 2 cups sliced andouille sausage or smoked sausage
  • 1 cup diced yellow onion
  • 1 cup diced green bell pepper
  • 1 cup diced celery
  • 2 tablespoons minced garlic
  • 4 tablespoons chopped flat-leaf parsley
  • 4 tablespoons diced green onion tops
  • 2 teaspoons white pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 2 tablespoons dark roux, such as Rox’s Roux
  • 6 cups chicken stock, plus more if needed
  • Kosher salt and freshly ground black pepper
  • 6 cups cooked long-grain white rice, such as Supreme
  • Hot sauce, for serving
Instructions
  1. In a cast-iron pot over medium-high heat, add the bacon grease or oil. Once the oil is sizzling, add the pork chops and brown on one side, turn and brown on the other, about 10 minutes. Add the sausage and brown for another 3 minutes. Remove the meat.
  2. In the same pot, add the onion, bell pepper, celery, garlic, parsley, and green onions. Cook the vegetables until the onions turn translucent, about 8 minutes. Season the vegetables with white pepper, paprika, and Acadiana Table Cajun Seasoning Blend.
  3. In the same pot, add the pork chops back to the vegetables along with the roux. Add the stock, cover, and lower the heat to a simmer. Cook for 1 ½ hours until the pork is tender. Check every half hour to make ensure there is still plenty of cooking liquid.
  4. Season with salt and pepper. 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, that shouldn't be a problem. I’m using chicken stock, but a pork or vegetable stock will 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. You can make your roux from scratch with Roxanne's recipe here.
Recipe by Acadiana Table at https://www.acadianatable.com/2022/01/10/pork-chops-andouille-roux-gravy/