If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food.
Here in South Louisiana, the winter months are commonly referred to in culinary terms. At the first hint of coolness, most folks (even the TV weatherman) start referring to “gumbo weather.” And as the gray skies and low cloud cover moves in, most men can’t resist saying. “this is perfect goose-hunting weather.” But, when the temperature dips down below freezing (which is rare), it’s time to break out the black iron: It’s “rice and gravy” weather.
And I can’t wait to bring out my favorite recipe of all: Pork Chops and Andouille in Roux Gravy. Thick slabs of bone-in pork chops simmered down in a black pot cauldron of roux gravy; it’s the very definition of comfort food. I can’t resist the fall-off-the-bone tenderness of smothered meat. I love it so.
To make this recipe easier, Roxanne, Lo, and I have put together a video to show you how. Check it out by clicking below:
If you’ve spent any time at my Acadiana Table, you know that pork chops are one of the most versatile cuts of meat in the entire Cajun genre of cooking. Fried, stuffed, fricasséed, grilled, or barbecued, pork chops are at the top of the food chain. And when I see them on sale at my local market, I stock up.
Most folks (me included) usually buy the boneless center-cut pork chops that are most often available in the meat section of your supermarket. Higher priced and tender enough to grill, the center-cut has become the industry standard. But for the long braising time called for in this recipe, the bone-in sirloin chops (often called blade pork chops) cut from the back section of the pig is a better (and cheaper) choice.
I am using andouille here, but most any smoked pork sausage should work, but make sure it is Certified Louisiana or Certified Cajun by looking for the logo on the package. To make things easy, I’m using one of our most popular products Rox’s Roux. This jarred roux is fast becoming one of the best-kept secrets in every Louisiana cook’s pantry. Buy it online at Acadiana Table or look for it in-store at many Acadiana area retailers.
Try this Pork Chops and Andouille in Roux Gravy over a steaming mound of Louisiana-based Supreme brand long-grain white rice harvested by my good friends in Crowley, Louisiana. This dish is sure to warm you up this winter.
- 1 tablespoon bacon grease or vegetable oil
- 4 (8-ounce) bone-in pork sirloin chops
- 2 cups sliced andouille sausage or smoked sausage
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 2 tablespoons minced garlic
- 4 tablespoons chopped flat-leaf parsley
- 4 tablespoons diced green onion tops
- 2 teaspoons white pepper
- 2 teaspoons smoked paprika
- 2 teaspoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 2 tablespoons dark roux, such as Rox’s Roux
- 6 cups chicken stock, plus more if needed
- Kosher salt and freshly ground black pepper
- 6 cups cooked long-grain white rice, such as Supreme
- Hot sauce, for serving
- In a cast-iron pot over medium-high heat, add the bacon grease or oil. Once the oil is sizzling, add the pork chops and brown on one side, turn and brown on the other, about 10 minutes. Add the sausage and brown for another 3 minutes. Remove the meat.
- In the same pot, add the onion, bell pepper, celery, garlic, parsley, and green onions. Cook the vegetables until the onions turn translucent, about 8 minutes. Season the vegetables with white pepper, paprika, and Acadiana Table Cajun Seasoning Blend.
- In the same pot, add the pork chops back to the vegetables along with the roux. Add the stock, cover, and lower the heat to a simmer. Cook for 1 ½ hours until the pork is tender. Check every half hour to make ensure there is still plenty of cooking liquid.
- Season with salt and pepper. Serve the pork chops over a mound of white rice with hot sauce on the side.
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