These Creole pork chops and gravy with tomatoes and the Cajun trinity are the type of food that'll make the neighbors jealous once they smell it.
Creole Seasoning Blend
- 4 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp celery salt
- 1/2 tsp cayenne
- 1/2 tsp black pepper
- 2 lbs pork shoulder, cut into 1/2 inch thick chops or 1/2 inch chunks (Something with a lot of fat and collagen, like the blade chops)
- 1 cup flour, divided
- 1/2 cup Vegetable oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 cups chicken stock or broth
- 2 bay leaves
- 2 cups canned crushed tomatoes
- 1/2 tbs tomato paste
- 2 strips bacon
- 1 tbs Worcestershire sauce
- In a small mixing bowl, stir together all Creole Seasoning Blend ingredients. Add salt if desired, but we like to keep it separate to allow for more portioning control.
- In a large, flat bowl or pie pan, combine 3/4 cup flour and 1 1/3 tbs of the seasoning blend. Stir together to evenly distribute.
- Remove the bone from the pork if required. Seasoning with the remaining Creole Seasoning Blend (plus any desired salt), then dredge in the seasoned flour.
- Heat the vegetable oil in a large pot or Dutch oven over medium until the oil is shimmering.
- Working in batches if necessary, brown the pork chops then set aside. Each batch should take about 3 to 5 minutes total. Pour the remaining oil from the pan into a measuring cup then return 1/4 cup oil to the pan. We're reusing this oil because of the pork flavor, but you can sub in fresh oil, butter, or a combination.
- Sprinkle in the remaining 1/4 cup flour into the hot oil, then cook, whisking constantly. We want a dark roux, which will take a few minutes to achieve. Just be careful not to burn it.
- Add the chopped onions, bell pepper, and celery. Stir to evenly distribute in the roux, then let cook until beginning to soften, about 5 minutes.
- Add the garlic to the pan, but only cook that for about 30 seconds to 1 minute. Pour in the chicken stock and scrape the bottom of the pan to remove any stuck-on goodies. Add the bay leaves, crushed tomatoes, tomato paste, bacon, and Worcestershire sauce. Cook for about 5 to 10 minutes to let the flavors get acquainted then return the pork to the pot.
- Cover and simmer over medium low until the pork is fork tender, about 1 to 2 hours. Alternatively, you can transfer this to an oven heated to 350 F, if you don't want to keep the stove on.
- Remove bay leaf and bacon strips, add any desired hot sauce or extra salt, and enjoy served over rice or grits!