Happy New Year everyone. I know it’s been a while since my last post. However, it’s never too late to share some good recipes. Well, it looks like the pandemic has picked up again. Don’t mean to be sarcastic, life is still so different as we knew it. Yet, we are still dealing with the unknown of how our world is turning.
When I hear that the country is “lightly” locking down. I think of “ok, quarantine time again.” At least I’m not having an anxiety attack when I continue to hear the word “pandemic” or, “numbers are up.” I actually think of being home and cooking some good food! Hey! We have to still make the best of what’s going on in the world. Cooking is my staying calm and collected in a situation I have no control over.
Although, I would rather be traveling, and experiencing tasting dishes from other Countries. I will do my best to bring you recipes that have a meaning to my culture and other cultures. Especially, cultures that are right here in my own country.
Although this dish “country fried southern pork chops” would probably be considered a “southern dish”, and that it is! However, the “sauce is French. My take on that situation is that after the Louisiana trade, Louisiana, especially New Orleans still kept their French ways of cooking. The sauce is called etouffee. Basically, a roux (rue). This sauce is one of the first things you’ll make in culinary school. I always knew I’d make it again. It’s so hearty and delicious!
Although my “country fried smothered pork chops” is an American dish. It was derived from France. I like that! The idea of cultures, especially food recipes that can stay alive and reach delicious possibilities of so many families. It’s such an infinite process of our world.
Ingredients
4 bone-in half inch pork chops
Flour for dredging
Seasonings – adobo, garlic powder, sazon, salt & pepper.
1/2 cup Oil for frying
Roux ingredients
2/3 cup flour
3 tablespoons butter
5 or 6 cups water or chicken stock
I whole white onion
Salt and pepper to taste
Pork chops drippings
How to make
Season the pork chops with all the dry ingredients. add oil to frying pan, let get hot, dredge pork chops in flour and fry 5 minutes on each side. Place in I’ve for 10 to 15 minutes.
Set pork chops aside and use pork drippings to make your roux.
Add the flour to drippings and whisk add butter and onions (cook onions through). Cook down for few minutes then add the water or stock, and cook for few more minutes. Note: more stock may have to be added as the roux should have a thick, yet loose consistency.
Add salt,!pepper and garlic powder to taste.
Add pork chops to roux or plate it by pouring over chops in a platter. Enjoy!
Dish with this chick 