1 tbsp Slap Ya Mama Original Blend Cajun Seasoning
6 (1-inch-thick) bone-in pork loin chops
½ cup dark roux
3 cups water
1 medium red bell pepper, chopped
1 medium yellow onion, chopped
1 clove garlic, minced
½ tsp Slap Ya Mama Hot Cajun Seasoning
¾ cup chopped green onion
¾ cup minced fresh parsley
Hot cooked rice, to serve
Garnish: chopped green onion, minced fresh parsley
Instructions
Sprinkle Slap Ya Mama Original Blend Cajun Seasoning over both sides of pork chops; set aside.
In a Dutch oven, whisk together Dark Roux and 3 cups water until blended. Add bell pepper, onion, garlic, and Slap Ya Mama Hot Cajun Seasoning; bring to a boil. Reduce heat, and simmer until vegetables are softened, about 5 minutes.
Add pork chops; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Rotate chops. Add green onion and parsley; cover and cook until a meat thermometer inserted in pork registers 145°, 3 to 5 minutes more. Let stand for 5 minutes. Serve over hot cooked rice. Garnish with green onion and parsley, if desired.
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Spicy Pork Chop Stew
By Terrie Lewis(2) | December 15, 2020
6 Servings
Ingredients
1 tbsp Slap Ya Mama Original Blend Cajun Seasoning
6 (1-inch-thick) bone-in pork loin chops
½ cup dark roux
3 cups water
1 medium red bell pepper, chopped
1 medium yellow onion, chopped
1 clove garlic, minced
½ tsp Slap Ya Mama Hot Cajun Seasoning
¾ cup chopped green onion
¾ cup minced fresh parsley
Hot cooked rice, to serve
Garnish: chopped green onion, minced fresh parsley
Instructions
Sprinkle Slap Ya Mama Original Blend Cajun Seasoning over both sides of pork chops; set aside.
In a Dutch oven, whisk together Dark Roux and 3 cups water until blended. Add bell pepper, onion, garlic, and Slap Ya Mama Hot Cajun Seasoning; bring to a boil. Reduce heat, and simmer until vegetables are softened, about 5 minutes.
Add pork chops; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Rotate chops. Add green onion and parsley; cover and cook until a meat thermometer inserted in pork registers 145°, 3 to 5 minutes more. Let stand for 5 minutes. Serve over hot cooked rice. Garnish with green onion and parsley, if desired.
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