Page 7 of Roux the Day
SERVING SIZE
4 people
INGREDIENTS
• 4 bone-in pork chops, thick-cut
• 2 Tbsp Cajun seasoning
• 1 cup all-purpose flour (for dredging)
• ¼ cup vegetable oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt & black pepper
METHOD
1. Season chops heavily; dredge in flour.
2. Brown in hot cast iron 3 min each side — deep golden.
3. Remove chops. Sauté onion and bell pepper in drippings.
4. Add garlic 1 min. Sprinkle 2 tbsp flour; stir.
5. Whisk in broth and Worcestershire — smooth gravy.
6. Return chops; cover nearly with gravy. Cover tightly.
7. Simmer on lowest heat 45–60 min. Serve over cooked rice
Low and slow is the Cajun mantra — the longer they simmer, the more impossibly tender they become. Patience is a virtue here!
Excerpt from GERARD:
In memory of Penelope the Pig
“Penelope Pitstop!” Bernie yelled. “Back to the pen.” She waved her hands at the pig, circling her and then urging her toward a pen on the far side of the watermelon patch.
The huge pig moved slowly, rooting her nose through the vines and stopping to break open yet another melon to gobble up the juicy insides.
“No, no, no.” Bernie slapped the animal’s hindquarters. “Go to the pen, you greedy pig.”
Penelope grunted, finished the melon and moved on.
Four melons later, she reached the pigpen and grunted a greeting to the other animals contained inside.
