Poppa Link worked on Cabanocey Plantation in St. James Parish for
most of his life and was known for his knowledge in the art of butchering.
When the cold months of winter rolled around everyone got on Poppa
Link's schedule to butcher the hogs. This recipe for braised skin-on
chops was one of his favorites.
- 4 thick-cut skin-on pork chops
- 2 tbsp salt
- 2 tbsp cracked black pepper
- 1/2 pound bacon
- 1/2 cup bacon drippings or vegetable oil
- 2 cups onions, chopped
- 2 cups celery, chopped
- 1 cup bell pepper, chopped
- 1/4 cup garlic, finely diced
- 1/4 cup tomato sauce
- 2 cups carrots, diced
- 1 cup dry red wine
- 5 cups beef stock
- 1 sprig rosemary
- 4 onions, quartered
- 6 carrots, halved
- 8 new potatoes
Preheat oven to 400 degrees F. Cut 2 strips of bacon into 1/4-inch
strips about 1 1/2 inches long. Combine salt and pepper with the
garlic. Using a sharp paring knife, cut 6 - 8 (1-inch deep) slits
into the pork chops. Roll bacon and place one roll in each slit.
Continue until all slits have been stuffed. Season chops well on
all sides using salt and cracked black pepper. In a cast iron Dutch
oven, heat bacon drippings over medium-high heat. Brown chops well
on all sides. When golden brown, add onions, celery, bell pepper
and garlic. Sauté 3-5 minutes or until vegetables are wilted.
Add tomato sauce, carrots and red wine, blending well into the vegetable
mixture. Add beef stock and rosemary, bring to a rolling boil and
reduce heat to simmer. Cover Dutch oven and allow chops to simmer
3 1/2 hours. Wrap onions topped with 1 tbsp of butter in aluminum
foil and bake 1 hour. When the chops are tender remove from stock
and strain. Discard vegetables and return stock to the pot. Return
chops to pot with carrots and potatoes. Bring to a boil and cook
until vegetables are tender. Serve by placing a portion of the onions,
potatoes and vegetables with the chops in a soup bowl and top with
stock. Eat as you would vegetable soup.