Smothered porkchops with other stuff - BBQ Central

Go Back   BBQ Central > Recipes > Pork Recipes
Click Here to Login
Thread Tools Display Modes
Old 01-25-2007, 09:19 AM   #1
Official BBQ Central Mark
007bond-jb's Avatar

Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Smothered porkchops with other stuff

Smothered pork chops mashed tators n gravy with greens &
Cajun cornbread

The easy way is buy frozen green, fresh are better but require more prep
I like collards mixed with turnip greens OR mustard greens
In a 8qt pot fry 1/2 lb bacon till crisp, remove bacon,
saute 1 large onion diced, 2 or 6 toes of
garlic in the bacon fat till the onions soften up some, 3 or 4 minutes,
add salt & pepper along with a ham hock or 1/2lb fine diced tasso
(use fine diced ham if tasso is not avalable) I use a food processor,
add 2 to 4 cups of water and 2 to 4 bags of frozen greens
(how hungry are ya?)
crumble the bacon in the pot cover and add a few shakes
of Louisiana hot sauce, cover & simmer while you do
the following.

Pre heat oven to 450,

Salt & pepper both sides of chops don't skimp its gonna season
the gravy. (about 10 chops feeds 4 cajuns)
In a heavy large skillit or dutch oven fry a package of thin cut
bone in pork chops in lard or Crisco till the chops have a carmel
colored crust on both sides. (do this in batches)
Remove the chops and add 1 cup of cold water to the hot pan
scrapping the bits off the bottom, return the chops to the pan,
cover with water bring to a simmer & cover the pot/pan.
The finished gravy will be thin you can thicken it with corn
starch or instant mashed potatoe flakes if desired.

For the cornbread I use a ready made mix & follow the bags
directions but omit the sugar if it calls for it, if you like sweet
cornbread add 1/2 can creamed corn if not add 3/4 cup
of frozen corn to the batter along with 1/2 cup diced green onions
& 4 slices crisp fried bacon crumbled with the bacon grease
to the batter. A diced Jalapeno can also be added if you like.
Get a 12in cast iron skillit & HEAVELY coat the bottom & sides
with lard Or Crisco (HEAVELY= 1/8in layer)
place greased pan in hot oven for 5 minutes, remove & pour in batter,
cook till the top is light golden & a tooth pic comes out clean about 30
minutes, serve hot with a couple pats of butter on each slice
Tip: Use the cornbread to soak up the pot liquor (juice) from the greens
which are served in side bowel

Note: the following should be started before baking the cornbread

Place 2 to 4 lbs of red potatoes in a pot ,
cover with water & boil till tender, drain peel & mash with salt
& pepper to taste.
place melt 1 stick of butter in your nuke & pour over the tators
cove & keep warm. To serve place scoop of tators make a crater
in the tators & fill with chop gravy.

Whatcha waitin for..... EAT!!!
Here's a photo or 2 ... 030036.jpg ... 030032.jpg ... 030035.jpg

Next maybe I'll show how to make a pizza.
Or perhaps photo of my briskits & butts

BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer

007bond-jb is offline   Reply With Quote
Old 01-25-2007, 09:26 AM   #2
Official BBQ Central Mark
Bruce B's Avatar

Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Lookin' good jb!!

Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 01-25-2007, 05:49 PM   #3
BBQ Centralite

Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Looks real good, nice job.

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:57 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.