Homestyle Louisiana-inspired pork chops like none you’ve had before.
Set aside your usualpork chop dinner, and give this Creole version a spin.
The prize-worthy flavors are packed in the gravy poured generously over perfectly tender pork chops.
Credit: Photographer: Antonis Achilleos; Prop Stylist: Chelsea Zimmer; Food Stylist: Mary Clayton Carl
But why don’t we leave that to the pork chops?
Ingredients
5Tbsp.
unsalted butter, divided
1 12cups uncooked long-grain white rice
1Tbsp., plus 1 tsp.
kosher salt, divided
1tsp.
onion powder
1 12tsp.
black pepper, divided
4(1-inch-thick) bone-in pork chops (about 12 oz.
14cup all-purpose flour
1 12cups beef stock
1Tbsp.
Creole mustard
12cup heavy whipping cream
1Tbsp.
fresh thyme leaves
Directions
Melt 1 tablespoon of the butter in a medium saucepan over medium.
Add 2 1/2 cups water; bring to a boil over medium-high.
Add 1 teaspoon of the salt; reduce to a simmer over medium-low.
Cover and simmer, undisturbed, 20 minutes.
Let stand, covered, 5 minutes.
Uncover; fluff rice with a fork.
Stir in 1 tablespoon of the butter until melted.
Cover to keep warm until ready to serve.
Pat pork chops dry with paper towels; sprinkle both sides evenly with smoked paprika mixture.
Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high.
Flip pork chops; cook until browned on other side, 4 to 5 minutes.
Transfer to a large plate, and cover with aluminum foil.
Let rest about 5 minutes.
Meanwhile, wipe skillet clean (some bits can remain).
Add remaining 3 tablespoons butter and 1 tablespoon oil to skillet; heat over medium until butter is melted.
Add onion; cook, stirring occasionally, until softened, 8 to 10 minutes.
Stir in stock; cook, stirring constantly, until mixture thickens, 1 to 2 minutes.
Stir in Worcestershire, mustard, and remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Reduce heat to low; stir in cream.
Nestle pork chops in gravy mixture in skillet, and spoon some gravy over chops.
Pile rice evenly on 4 plates, and place 1 pork chop over rice on each plate.
Spoon 1/2 cup gravy on and around each chop.
Sprinkle evenly with thyme.
