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Prep Time: 4 Hours
Yields: 4 Servings

Poppa and Momma Link worked 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, Poppa Link's skills were in great demand. 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 diced onions
½ cup diced celery
¼ cup diced bell peppers
¼ cup sliced garlic
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°F. Season chops well with salt and pepper. In a cast iron Dutch oven, sauté bacon until fat is rendered and bacon is crisp. Place chops in bacon fat and brown well on both sides. Stir in diced onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in tomato sauce. Add beef stock and rosemary. Bring to a rolling boil then reduce heat to simmer. Cover Dutch oven and allow chops to simmer 1½ hours. Add quartered onions, carrots and potatoes. Replace cover and continue to simmer 1½–2 hours or until chops are fork tender. To serve, place chops along with a portion of onions, carrots and potatoes on a plate. Garnish with a sprig of rosemary.

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