COMMENT:
Smoking of pork was a natural thing in the early days of Louisiana
cooking. Often there was no time to allow for smoking when meals
were needed in a rush, so the innovative cooks of North Louisiana
did the next best thing. To smother the chops with slices of heavy
smoked sausage imported the flavor, and the addition of Ruston peaches
made an ordinary dish spectacular.
INGREDIENTS:
- 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 chopped yellow bell pepper
- 1 tbsp garlic, diced
- 1 link heavy, smoked sausage
- 3 peaches, sliced
- 1 cup mushrooms, sliced
- 1/2 cup green onions, sliced
- 1/2 cup parsley, chopped
- dash of Louisiana Gold Pepper Sauce
- dried thyme and basil to taste
METHOD:
Have your butcher cut 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, sauté until vegetables are wilted. Slice
the smoked sausage and add to the chops. Add sliced peaches and
mushrooms, reduce heat to simmer, cover and allow to cook until
chops are tender. Add a little water or chicken stock as needed
to keep from sticking or drying out. 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 sausage
and peach sauce. You may wish to serve with pasta or seasoned rice. |
