• Tommy Centola

Pork Fricassee

Here's a take on Chicken Fricassee. I think you'll agree it's just as good. It's a delicious way to cook pork.


6 (8-ounce) boneless pork chops

Creole seasoning

2 cups all-purpose flour, divided

1 3/4 cup canola oil, divided

1/2 pound bacon, diced

1/2 pound tasso

2 onions, chopped

1 large bell pepper, seeded and chopped

4 stalks celery, chopped

6 cloves garlic, chopped

2 fresh bay leaves

2 large sprigs fresh thyme

2 quarts chicken stock

Hot cooked rice


Season pork with creole seasoning and lightly dust with 1/2 cup flour.

In a large Dutch oven, heat 1/4 cup oil over medium heat; add chops in an even layer, and cook until browned, turning once. (Be careful to not overcrowded the pan.) Remove browned chops, and set aside.

Add remaining 1 1/2 cup oil and 1 1/2 flour to pot. Cook, whisking and scanning browned bits from bottom of pot, until a brown roux forms. Add bacon, and stir briefly; add tasso, onion, bell pepper, celery, garlic, bay leaves, and thyme. Stir in stock, and add reserved pork chops in an even layer.

Bring to a boil; reduce heat, and simmer until pork is tender and gravy is thickened, about 1 hour. Serve in a shallow bowl with rice.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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