Thursday, November 21, 2013

Recipe: Creole Pork Chops and Corn Bread Casserole

Who doesn't like pork chops? ... Except for vegans?

From Leah Chase, the long-time chef and co-owner of Dooky Chase’s restaurant in N’Awlins

Serves 8 

½ stick butter 
8 pork chops, ½ inch thick 
1/3 C onion, chopped 
1/3 C celery, chopped 
¼ C bell pepper, chopped 
1 large garlic clove, minced 
2 C cornbread, crumbled (preferably homemade—see recipes in Baked Goods section—or Jiffy mix) 
1 egg, beaten lightly 
14 ½ oz tomatoes, chopped with juice (can use canned) 
1 C (8 oz) tomato sauce (preferably homemade—see recipe in Basics section) 
1 tsp brown sugar 
½ tsp chili powder (or more, to taste, and preferably Pure—see instructions in Basics section) 
¼ tsp salt 
1/8 tsp black pepper 
1/8 tsp cayenne pepper 
1 bay leaf 

Preheat oven to 350°. Melt 2 Tbsp butter in large skillet over medium flame. Add 4 chops and brown on both sides. Remove, draining drippings back into skillet, and repeat with remaining chops. Remove and set aside. Melt remaining 2 Tbsp butter in same skillet, add onions, celery, green pepper, and garlic, and cook, stirring frequently, until tender. Remove from heat. Combine cornbread, egg, and half of onion mixture in large mixing bowl, and set aside. Add remaining ingredients to remaining onion mixture in skillet, mix to combine, and simmer about 10 minutes. Remove from flame and remove bay leaf. Place 4 browned pork chops in a 3 quart casserole, and spread cornbread mixture over chops. Top with remaining chops, pour sauce over, and cover casserole. Bake 45-55 minutes, or until chops are tender.

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