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Smothered Pork Chops - Ruston-Style |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Posted: 12 December 2012 at 12:03 |
I made these the other day at work, and have made the same dish many times before. Like many of my dishes, I don't really follow a recipe, per se, but cook inspired from many dishes or previous recipes. This doesn't necessarily make any dish my own, it's just that I believe cooking is a collection of methods that are executed in the right manner, rather than strict instruction.
After making this dish at work I decided to search here, at FOTW, to see if there are any other recipes for Smothered Pork Chops. Sure enough, Brook had a wonderful recipe for Southern Styled Smothered Pork Chops. There are so many wonderful variations of some of these Southern Classics I thought I would share a version I often enjoy. My version of Smothered Pork Chops is based from the John Folse Recipe: Smothered Pork Chops-Ruston Style. Ruston is a city in the parish seat of Lincoln Parish, Louisiana, United States. One of the things they are known for are their fabulous peaches, of which they have an annual Peach Festival. This has actually got me thinking now if I should go to the peach festival with the kids next summer instead of Savannah or the Carolina Coast...I'll have to sort that one out on my own time...here's the recipe. Smothered Pork Chops - Ruston-Style
Season the pork chops with Cajun Seasoning, Salt and Pepper. Then dredge with flour and brown each side in a frying pan...removing to a dish in order to brown all the chops. Leave the fat in the pan and add your Cajun Holy Trinity (onion, celery, peppers) and cook to wilt. Add garlic and thyme and cook a bit more. Add Smoked Sausage and cook. Next I add a couple of tbsp of flour, mix and cook a bit. Then add your liquid (this can be stock, water or a mixture of stock/water/peach juice) mixing it in a little at a time to incorporate the roux. Add peaches, then add the Pork Chops to the pan, bring to simmer and cover to cook (45min to 1hour), remove the lid and cook again at simmer for 45min to 1 hour (more or less time depending on the thickness of your chops and preferences). Add more liquid any time during the cooking process if it's reducing too much. Once the sauce and chops are reduced/cooked to your liking add some green onions, flat parsley, hot sauce, salt, pepper to your taste and serve over white rice.
Dan |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan. Wow, sounds delicious I love porc and fruit. Must try. Thanx for posting. Peach Nectar and paraguay peaches in season too. Paraguayas are not from Paraguay; it is their Raf tomato like shape ! Great looking dish. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks for the feedback, Margi! You certainly are lucky to be near such a diverse food selection!
paraguay peaches Thanks! Dan |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan. Spain is a diverse peninsula with a wide variety of climates too. Red and Yellow Peaches are in seaon August and September. I am not big on Jars, and do NO cans ... I appreciate the extraordinaire produce here and Thanx so much for posting Photo too. These Paraguays are great for ur dish. Kindest. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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beautiful rendidtion, dan, and peaches are such a natural for pork that are often over-looked.
great job, and very nice photos. i can almost reach through the creen and snatch a bite!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan and Tas. Apples, peaches, red plums, bosc pears, berries, citrus especially oranges and tangerines , mango and berries, guava and even nectarines or pineapple are a match made in heaven with pork. This is on short list ! Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Dan ...that's some unbelievable looking chops my friend.
That one will be going on my short list.
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Go ahead...play with your food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Dan. Kismet. My Spanish magazine has a Pork Chop and Pear Nectar & Bosc red pear recipe in the new edition. We plan to prepare Your's 1st ! Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Thanks for all the kind words all! Food really is wonderful...and this site seems to be a great place to read plenty of fabulous recipes and also to share...thanks all!
Dan |
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Enjoy The Food!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Also, quite interesting is Spanish Magazine I like to Cook; Me Gusta Cocinar's Pork Chops with Bosc Pears; Ingredients: 4 chops, two Bosc red pears, 6 tblsps. Pear Nectar; three tblsps. fresh lemon juice; two tblsps. butter and two tblsps. Evoo, salt and freshly ground pepper. Saute chops until golden in Evoo six to eight mins. total. Remove chops and keep warm. Peel and decore pears. Slice pears lengthwise. Combine butter, Nectarwith lemon juice in saucepan and simmer and add pear slices . Combine well until pears tender and sauce thick. Drizzle over chops. MC.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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