NEW ORLEANS SKILLET PORK CHOPS AND RICE
Make and share this New Orleans Skillet Pork Chops and Rice recipe from Food.com.
Provided by ElaineAnn
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onion and celery in butter and oil in heavy deep skillet for 2 minutes, or until slightly softened.
- Season pork chops with salt and pepper. Brown in skillet on both sides. Remove from pan; set aside.
- Add water, brown sugar and 1 1/2 cups of the tomato sauce to skillet. Bring to boiling, scraping up browned bits from bottom of skillet.
- Stir in rice and fennel seeds.
- Return the chops to skillet; spoon sauce and rice over them.
- Cover and cook over medium low heat 20 to 30 minutes.
- Pour in remaining tomato sauce. Cover and cook 10 minutes more or until rice and chops are tender.
Nutrition Facts : Calories 552.8, Fat 24, SaturatedFat 9.2, Cholesterol 90.3, Sodium 765.9, Carbohydrate 56, Fiber 3.1, Sugar 13.3, Protein 27.9
CREOLE PORK CHOPS
From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.
Provided by Candy C
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
- Remove the chops as they brown, and keep warm in a 180 degree oven.
- Reserve 3 tbls.
- of the pan drippings, and pour off the excess.
- Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
- Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
- Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
- Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
- Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.
NEW ORLEANS PORK CHOPS
Very easy to make and a switch from my usual pork chops that are cooked in cream of mushroom soup. This also works with boneless, skinless chicken breasts. It's great served with rice or mashed potatoes. From Gooseberry Patch Almost Homemade cookbook.
Provided by Crafty Lady 13
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, brown pork chops in oil on both sides. Arrange chops in a greased 13x9 baking pan; set aside. In the same skillet, heat together soup, sour cream, water, seasonings and half the onions. Spread over the pork chops. Cover and bake at 350°F for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes.
- This can also be easily made in a crock pot. After browning pork chops, put in a crock pot and then follow the rest of the directions. I usually just put the second portion of French fried onions on top of the pork chops at the start of cooking when cooking in a crock pot.
SMOTHERED PORK CHOPS
Steps:
- Heat the oil in an 8-quart pot to 350 degrees F.
- Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops.
- Lightly sprinkle pork chops on both sides with the spice mixture. Dredge pork chops in flour, then shake off any excess flour.
- Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Remove pork chops from pot and let drain on a paper towel-lined plate. Repeat with remaining pork chops.
- Drain used oil from pot, but retain flour drippings left over from frying. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Using a whisk or a spoon, stir the flour. Let ingredients brown to a dark toffee color, about 5 minutes. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Add gravy enhancer to achieve a deep brown color, if desired. Place drained pork chops in gravy. Let simmer, uncovered, for approximately 15 minutes.
SMOTHERED PORK CHOPS
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings (2 chops each)
Number Of Ingredients 22
Steps:
- Season both sides of the chops with the Essence.
- Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
- Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
- Remove from the heat. Serve with either steamed white rice or rice pilaf.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
CREOLE PORK CHOPS & CORNBREAD CASSEROLE
From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.
Provided by mightyro_cooking4u
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
- Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
- Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
- Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
- Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
NEW ORLEANS PORK GUMBO
Make and share this New Orleans Pork Gumbo recipe from Food.com.
Provided by carolinafan
Categories Gumbo
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into 1/2-inch cubes.
- Spray large Dutch oven with cooking spray.
- Heat over medium heat until hot.
- Add pork; cook and stir 4 minutes or until pork is browned. Remove pork from Dutch oven.
- Melt butter in same Dutch oven. Stir in flour.
- Cook and stir until mixture is dark brown but not burned.
- Gradually whisk in water until smooth.
- Add pork and remaining ingredients.
- Bring to a boil. Reduce heat to low; simmer 15 minutes.
- Remove bay leaf before serving.
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