Chef John Folse's Momma Link's Braised Chops

Momma Link's Braised Chops

PREP TIME: 4 Hours

COMMENT: Poppa and Momma Link worked on Cabanocey Plantation in St. James Parish for most of their lives.  Poppa was known for his knowledge in the art of butchering, and Momma was well known for her cooking.  When the cold months of winter rolled around, everyone got on Poppa Link's schedule to butcher the hogs.  This recipe for braised, skin-on chops is one of Momma Link's favorites.


  • 4 thick-cut, skin-on pork chops
  • 2 tbsps salt
  • 2 tbsps cracked black pepper
  • 1/2 pound bacon, chopped
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup bell pepper, chopped
  • 1/4 cup garlic, sliced
  • 1 (8-ounce) can tomato sauce
  • 5 cups beef stock
  • 1 sprig rosemary
  • 2 onions, quartered
  • 3 carrots, cut into 2-inch pieces
  • 8 new potatoes

Preheat oven to 375 degrees F.  Season chops well using salt and cracked black pepper.  In a cast iron dutch oven, saute bacon until fat is rendered and bacon is crisp.  Brown chops well on both sides.  When golden brown, add onions, celery, bell pepper and garlic.  Saute 3-5 minutes or until vegetables are wilted.  Add tomato sauce and blend well into the vegetable mixture.  Add beef stock and rosemary, bring to a rolling boil and reduce heat to simmer.  Cover dutch oven and allow chops to simmer for 1 1/2 hours.  After 1 1/2 hours, add quartered onion, carrots and potatoes with the chops onto a plate.  Garnish with a sprig of rosemary.