Friday, April 14, 2006

Braised Pork Chops w. Cajun Ragout

I barely have a recipe for this, as I basically threw it together from stuff we had around the house. It was actually really good and I'll try to recall it here.

The pasta side is a simple garlic-butter sauce with a little parsley. I intended to use linguine but at the last moment realized I didn't have any. Spaghetti it was.

1 tbsp canola oil
2 pork chops
1/2 red pepper, chopped
1/2 green pepper, chopped
1 small can tomato paste
1 cup chicken stock
2 tbsp Cajun seasoning
2 tbsp chopped parsley

At the bottom of a Dutch oven, heat oil until just smoking. Add pork chops, and let sit untouched until they release easily from the bottom (3-4 minutes, but give them a tug-test with tongs to see for yourself). Flip and repeat, then remove and store to one side.

Add peppers and saute briefly until slightly softened. Add chicken stock and tomato paste, then Cajun seasoning. Combine until consistent, then re-add pork chops and reduce to low heat, and cover with lid. Simmer for 45 minutes, checking now and then to stir the liquid mixture and add a little stock or water if required.

Remove pork chops and plate, then cover with the sauce. Serve with pasta or rice or whatever starch you prefer.

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