Mckern's spicy smothered pork chops with Louisiana Hot Sauce

Bonjour en bienevue to Kernal's Kitchen. Today I have a spicy Cajun style hearty meal to bring joy and love to this Winter Solstice, as always, please share this recipe online with those you feel would like a little heat in their cuisine this holiday season.

Merci beacoup.

Serves 4 - 8

PREP 20 min

COOK 1 hr 40 min

Ingredients:

• 8 thinly cut (about 1/2-inch thick) pork chops, about 3 pounds

• 2 tablespoons cajun seasoning

• 1/2 cup olive oil

• 1 cup tablespoons all-purpose flour

• 4 cups thinly sliced onions

• 1/2 teaspoon celery salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon chopped garlic

• 3 bay leaves

• 1/2 teaspoons salt

• 2 teaspoons basil

• 2 tablespoons worcestire sauce

• 2 cups chicken broth

• 1 1/2 cups water


• 1 tablespoons louisiana hot sauce

• 1 pound andouille, or Chorizo cut into 1-inch slices.

• 1 pound russet potatoes, peeled, and cut into medium sized cubes.

• Season both sides of pork chops with cajun seasoning . And 1/2 teaspoon of salt and 2 teaspoons of basil. Add worcestire sauce. 


• Heat the oil in a large pot over high heat. Add the chops and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.


• Reduce the heat to medium. Add the flour and stir constantly to produce a roux. about 4 minutes. Add onions, salt, pepper, Louisiana hot sauce and Cook, stirring, about 5 minutes. Next Add the garlic, bay leaves, chicken broth, and water. Bring to a boil. Add the pork chops to the pot. Reduce the heat to medium and cover, simmering for 45 minutes. Next add the sausage and the potatoes. Bring to a boil. reduce heat to medium once the pot is boiling, leave cover off and periodically stir for 30 minutes.


• Remove and enjoy a New Orleans style classic dinner or lunch meal with those you love. I enjoy mac n' cheese, and dirty rice for sides. Bon Appetit', happy holidays to you all and a blessed new year. Au Revior.