3 lbs of pork steak and fixings
Season pork with Cajun/Creole seasoning. Brown pork chops in oil.
Remove pork chops and add cut up vegetables and some water to pan to
deglaze. Add butter to vegetables, and add cut up sausage, and
sweat/sauté for about 8-10 minutes. Put pork chops back
into pan with vegetables, mix vegetables, and sausage on and under pork
chops and add two cups of vegetable stock. Reduce heat to simmer
and put lid on pan. Simmer, stirring occasionally, for about 1.5
hours (meat will become ultra tender). You may add liquid as
necessary to thin the gravy that is created: taste for seasoning.
You may mix some cornstarch in water to thicken the gravy if you
like. Prior to serving, cook 3 or 4 cups of rice. Serve
individual pork chops over rice. It is best to use something
other than non-stick cookware for this recipe.
|4-6 pork chops (2-3 pork steaks) (2.5-3 lbs.)
1 pound smoked sausage (chicken or pork)
Two medium onions (roughly diced)
1-2 bell peppers (roughly diced)
¾ cup celery (chopped)
4-6 cloves garlic (chopped)
3 tablespoons butter
1 tablespoons of tomato paste
2 cups Vegetable stock (or water)
3-4 cups rice