A TASTY DINNER - GREAT VALUE

Low Country Pork Chops

From Chef Jeff Bland

4 ea 10 oz. Pork Chops

Salt and Pepper to taste

2 Tablespoons Clarified Butter

2 Tablespoons Cajun Spice

1 Large Bell Pepper, diced

1 Medium Yellow Onion, diced

2 Cloves of Peeled Garlic, minced

8 oz Sliced Andouille sausage

¼ c All Purpose Flour

1 ½ c Beef Broth 

½ c Heavy Whipping Cream

One or Two Green onions, sliced

1. Preheat a large sauté pan.
2. Season the pork chop with the Cajun spice.
3. Heat butter over medium high heat.
4. Sear the chop well and cook until proper internal temperature has been reached, remove from the pan and hold to the side.
5. Add all vegetables and Andouille sausage and sauté 3-5 minutes, stirring occasionally.
6. Add the flour and stir until slightly golden, another 3-5 minutes.
7. Add the beef broth, bring to a boil, reduce to a simmer.
8. Add the cream and continue to simmer until the sauce coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
9. Just before plating, stir in the green onions.
10. Serve the steak and sauce over creamy cheese grits or rice.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc