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.