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  • Writer's pictureTommy Centola

Smothered Pork Chops with Oyster Mushrooms from John Folse

Updated: Jan 3, 2020

A lot of the recipes that I post are seafood dishes. With the abundance of fresh seafood in and around Louisiana, it is hard not to think seafood when it is time to cook. However, I know that are some people who are allergic to or do not eat seafood. I try to keep a balance of seafood and non-seafood dishes on my post. So. here is a dish from John Folse that uses Oyster Mushrooms that grow wild all over South Louisiana.

12 thinly cut Pork Chops

1 cup Flour

1/2 cup Shortening or Bacon Drippings

2 cups chopped Onions

2 cups chopped Celery

1 cup chopped Bell Pepper

1/4 cup chopped Garlic

1 cup diced Tomatoes

1/2 pound Oyster Mushrooms

3 cups Beef or Chicken Stock or Broth

1 Bay Leaf

1/2 teaspoon dry Thyme

1/2 teaspoon dry Basil

1/2 cup chopped Green Onions

1/2 cup chopped Parsley

Salt and Cracked Black Pepper to taste

Season pork chops well using salt and cracked black pepper. Dust generousley in flour and set aside. In a heavy bottom Ducth oven, heat shortening or bacon drippings over medium high heat. Saute pork chops until golden brown on all sides. Once browned, remove and keep warm. In the same oil, saute onions, celery, bell pepper, garlic, tomatoes and mushrooms. Cook until vegetables are wilted, approximately three to five minutes. Add beef stock, bay leaf, thyme and basil. Bring to a low boil, reduce to simmer, and cook three to five minutes. Add green onions and pork chops. Cover dutch oven and allow pork chops to cook approximately thirty minutes. Season to taste using salt and cracked black pepper. Add parsley and contiune cooking until pork chops are completely tender.


Now available in IBooks, You Can’t Keep New Orleans Out of The Cook.

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