Bayou Pork Chops Recipes

BAYOU'S BODACIOUS PORK RUB

Steps:

• Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
• To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.

PAN ROASTED PORK CHOPS

Steps:

• Preheat an oven to 375 degrees F.
• In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

BAYOU PORK CHOPS

Steps:

• Spray large skillet with cooking spray; heat over medium heat until hot.
• Cook pork chops until browned, 3 to 4 minutes on each side. Remove from skillet.
• Add onion, bell pepper, celery, and garlic to skillet; saute until tender, 3 to 4 minutes.
• Stir in tomatoes and chilies; heat to bloiling.
• Reduce heat and simmer, uncovered, 5 minutes.
• Add pork chops; simmer covered until pork chops are tender, about 20 minutes.
• Stir in parsley; season to taste with salt and pepper.
• Serve over rice.