RCI-SP.001.0151.001

Porkchop Étouffée

Name: Porkchop Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North American
Ingredients: 6 unit pork chops (cut about ½ inch thick); 1 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; ½ teaspoon thyme; ⅓ cup diced onion; ⅓ cup diced celery; ⅓ cup diced green pepper; 1 can (15 oz) chicken broth; 1 can (5 oz) evaporated milk; 2 tablespoons bacon grease (for frying); 2 tablespoons flour (for the roux); 1 unit Tabasco to taste

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

pork chops
cut about ½ inch thick
6 unit
all-purpose flour
1 cup
salt
1 teaspoon
black pepper
1 teaspoon
cayenne pepper
1 teaspoon
thyme
½ teaspoon
diced onion
⅓ cup
diced celery
⅓ cup
diced green pepper
⅓ cup
(15 oz) chicken broth
1 can
(5 oz) evaporated milk
1 can
bacon grease (for frying)
2 tablespoons
flour (for the roux)
2 tablespoons
Tabasco to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Porkchop Étouffée

Ingredients

Method

What Makes This Variant Distinct