Poppa and Momma Link worked on Cabanocey
Plantation in St. James Parish for most of their lives. Poppa was
known for his knowledge in the art of butchering, and Momma was
well known for her cooking. 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 is one of Momma Link's favorites.
- 4 thick-cut, skin-on pork chops
- 2 tbsps salt
- 2 tbsps cracked black pepper
- ½ pound bacon, chopped
- 1 cup onions, chopped
- ½ cup celery, chopped
- ¼ cup bell pepper, chopped
- ¼ cup garlic, sliced
- 1 (8-ounce) can tomato sauce
- 5 cups beef stock
- 1 sprig rosemary
- 2 onions, quartered
- 3 carrots, cut into 2-inch pieces
- 8 new potatoes
Preheat oven to 375 degrees F. Season chops well using salt and
cracked black pepper. In a cast iron dutch oven, sauté bacon
until fat is rendered and bacon is crisp. Brown chops well on both
sides. When golden brown, add onions, celery, bell pepper and garlic.
Sauté 3-5 minutes or until vegetables are wilted. Add tomato
sauce and blend 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 for 1½ hours.
After 1½ hours, add quartered onion, carrots and potatoes.
Replace cover and continue to simmer for 1½-2 hours, or until
the chops are fork tender. Serve by placing a portion of the onions,
carrots and potatoes with the chops onto a plate. Garnish with a
sprig of rosemary.