Smothered rice dishes like this one are classic Cajun home cooking.
Smothered Pork Chops & Onion Gravy
Author: Jason Derouen, The Cajun Ninja
- 6 to 8 (½-inch-thick) bone-in pork chops
- 1½ teaspoons kosher salt
- Coarse black pepper
- 1 tablespoon vegetable oil
- 2 onions, chopped
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- 32 ounces chicken stock
- 1 teaspoon Pi-YAHHHHH!! Seasoning
- Small amount of cold water
- 2 tablespoons cornstarch
- Garnish: fresh parsley
- Rice or mashed potatoes, to serve
- Start out by getting a 12-inch cast iron skillet heated over medium-high heat.
- Generously season each side of the pork chops with salt and pepper.
- Add vegetable oil to the hot pan. Brown each side of your pork chops by searing them for 3 to 4 minutes on each side. When you remove them, you want to put them on a plate or bowl to help save any excess liquid that comes off them. Reserve that pan.
- Add the chopped onions to the pan. Feel free to add a small amount of cold water and scrape with a wooden spoon to help break up any drippings on the bottom of the pan. Sauté the onions for 5 minutes and then add the butter. Melt the butter completely, and then stir in the flour.
- Reduce heat to medium and cook, stirring constantly, until onions are soft and brown, add a small amount of chicken stock and mix well. You want to get a creamy consistency. Add most of the remaining chicken stock to the pan. Layer your pork chops over the onion gravy. Be sure to pour any liquid back into the pan as well.
- Add any remaining chicken stock and Pi-YAHHHHH!! Seasoning. Bring to a boil, cover, and then lower to a simmering heat. Let cook for 2 hours. Feel free to gently stir every 15 minutes.
- Mix the cold water and cornstarch together. Remove pork chops from pan. Whisk in the cornstarch mixture. Bring to a boil over medium heat and let boil for 1 to 2 minutes. Remove from heat, and return pork chops to skillet, turning to coat. Garnish with parsley, if desired, and serve with rice or mashed potatoes.