Braised Pork Chops With Persimmons


Without a doubt, pork is the most often used meat in Louisiana cooking. Nothing is more famous than the garlic and green onion-stuffed pork roast, served on Sundays and holidays. Innovative cooks have developed recipes using certain cuts of the meat that are sure to become classics. This is one such recipe.


  • 6 (3/4-inch), center cut loin chops
  • flour for dusting
  • 1/4 cup vegetable oil
  • salt and black pepper to taste
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1 tbsp garlic, diced
  • 3 persimmons, sliced
  • 1 cup mushrooms, sliced
  • 1 quart beef stock
  • 1/2 cup green onions, sliced
  • 1/2 cup parsley, chopped
  • dash of Louisiana Gold Pepper Sauce
  • 1 tsp dried thyme
  • 1 tsp dried basil

Have your butcher cut 6 (3/4-inch) chops from the center of a pork loin. The heavy chops will hold up under the long braising period. Season the chops with salt and pepper and dust lightly in flour. In a large black iron skillet, with lid, heat oil over medium-high heat. Sauté chops on both sides until golden brown. Add onions, celery, bell peppers and garlic and sauté until vegetables are wilted. Add sliced persimmons, mushrooms and beef stock, bring to a rolling boil and reduce heat to simmer. Cover and allow to cook until chops are tender, approximately 2 hours. Be careful not to scorch or burn. (NOTE: You may wish to place the pan into a 375 degrees F preheated oven to bake for 2 hours, rather than braise on the stovetop.) Add green onions, parsley and season to taste using Louisiana Gold, thyme and basil. Once chops are tender, remove to a serving platter and top with the persimmon sauce. Serve with rice dressing or mashed potatoes.

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