Pork Chop Etouffee with Rice & Okra | New Soul Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Chef Jernard Wells
Ingredients
- 2 tablespoons of olive oil
- 6, 6 ounce boneless pork chops
- 2 tablespoons plus 1⁄2 teaspoon of Kosher salt
- 1 tablespoon plus 1⁄2 teaspoon of ground black pepper
- 1 tablespoon plus 1 teaspoon of Creole seasoning
- 3 teaspoons of smoked paprika
- 11⁄2 teaspoons of dried oregano
- 1 medium sized yellow onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 3 celery stalks, small diced
- 1 cup diced fresh tomatoes
- 3⁄4 cup chopped green onions
- 3 bay leaves
- 11⁄2 tablespoons rough chopped garlic
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons of unsalted butter
- 4 tablespoons of all-purpose flour
- 3 cups Chicken broth
- 2 tablespoons tomato paste
- Dried thyme
- Serve over steamed white rice
Instructions
- Set a large cast-iron pan over medium heat. And add the olive oil to the pan. As the pan is heating up, season the pork chops on both sides with, 2 tablespoons of the salt, 1 tablespoon of the ground black pepper, 1 tablespoon of the Creole seasoning, 2 teaspoons of the smoked paprika and 1 teaspoon of the dried oregano.
- Carefully lay the pork chops into the cast-iron pan and sear for about 4 minutes on the first side. Turn the chops over and sear an additional 4 minutes on the second side. Remove the chops from the pan and set aside on a sheet pan with a cooling rack or a large platter to cool as you prepare the sauce.
- In the same pan, add the onions, bell peppers, celery, tomatoes, green onions and bay leaves. Add another tablespoon of the olive oil and cook the trinity, stirring often until the vegetables start to wilt, about 4-5 minutes. Remove the bay leaves and season the vegetables with the remaining 1⁄2 teaspoon of salt, 1⁄2 teaspoon of black pepper, 1 teaspoon of Creole seasoning, 1 teaspoon of smoked paprika and 1⁄2 teaspoon of dried oregano. Add the chopped garlic and red pepper flakes to the pan and stir well to combine.
- Add the butter to the pan as well as the flour and stir well to combine and form a roux. Add the chicken stock to the pan and stir well to combine. Bring the pan to a boil as you stir and slip the seared pork chops back into the pan nestled under the etouffee sauce.
- Reduce the temperature to low, place a lid on the pan and allow the pork chops to cook for an additional, 10 minutes.
- Serve over steamed white rice and garnish with more chopped green onions.
For Okra:
- 2 tablespoon olive oil
- 1 pound okra, split in half lengthwise
- 1 teaspoon kosher salt
- 1 teaspoon chipotle powder
- 1⁄2 teaspoon cinnamon powder
- 1⁄2 teaspoon granulated sugar
- Set a 12-inch cast-iron pan over medium heat and add the olive oil. Once the oil is hot, add the okra, cut side down to the pan. Season the okra with the kosher salt, chipotle powder, cinnamon and sugar and sauté, stirring occasionally until the okra a slightly charred and begin to soften, about 3 minutes. Remove from the heat, place in a warmed shallow bowl and serve alongside the etouffee pork chops.