August 24, 2014
This recipe offers a simple, flavorful way to cook pork chops with a Cajun flair. The Holy Trinity (onions, bell peppers, celery) and mushroom sauce set the tone for this treat. Feel free to add a dash of Tabasco sauce to the cooked chops if you want to kick it up a notch.
Yield: 4 servings
- 2 pounds boneless pork chops
- salt and pepper, to taste
- 4 tablespoons vegetable oil
- 1 cup onions, chopped
- 3/4 cup bell pepper, chopped
- 1/2 cup celery, chopped
- 1/2 cup mushrooms, chopped
- 1 cup water
- 1 tablespoon cornstarch mixed in 1/2 cup cold water
- 1 cup green onion tops, chopped
- 4 cups cooked rice
1. Season pork chops to taste with salt and pepper.
2. Add oil to a large, heavy skillet and brown pork chops on both sides (about 5 min).
3. Remove pork chops from skillet and add onions, bell pepper,and celery. Cook until tender (5-10 min).
4. Pour off oil from the skillet and add 1 cup of water. Stir while scraping bottom of pan and cook to make sauce (2-3 min).
5. In a cup, make thickening sauce by dissolving 1 tablespoon cornstarch in 1/2 cup COLD water.
6. Put chops back into the skillet. Add thickening sauce (cornstarch mix) and cook on medium heat for about 20 minutes or until sauce thickens and chops are tender.
7. Serve over rice and garnish with onion tops.
Note: If the final sauce is too thick continue cooking and add water. If too thin, add more cornstarch/water mix.