I recommend you find the pork sirloin chops, but make sure whichever cut you use is bone-in. Pork should always be cooked to at least 145ºF, but with the long braise, that shouldn't be a problem. I’m using chicken stock, but a pork or vegetable stock will work. As usual, my recipe is moderately spicy, but if ever there's a time to bring the heat, this is it; feel free to add more Cajun seasoning or hot sauce to your taste. You can make your roux from scratch with
Roxanne's recipe here.