Creole Pork and Rice Casserole from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Creole Pork and Rice Casserole

Prep Time: 2 Hours
Yields:
6 Servings

Comment:

This is a wonderfully flavored, one-pot dish that will satisfy everyone at your table. If you prefer, substitute chicken or beef in place of pork.

Ingredients:

6 (1/4-inch thick) center-cut pork chops, well trimmed

2 cups uncooked Cajun Country Long Grain Brown Rice

salt substitute and black pepper to taste

granulated garlic to taste

1/4 cup olive oil

1 cup thinly sliced turkey sausage

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

1/2 cup chopped yellow bell peppers

1/4 cup minced garlic

1 (8-ounce) can tomato sauce, no salt added

1 (32-ounce) container or 4 cups defatted beef stock or consommé, unsalted

1 bay leaf

2 tsps dried basil

1/2 cup sliced green onions

1/4 cup chopped parsley

Method:

Preheat oven to 375 degrees F. Trim pork chops of all excess fat then season well with salt substitute, pepper and granulated garlic. In a large cast iron pot, heat olive oil over medium-high heat. Brown chops on both sides, allowing them to caramelize in bottom of skillet. Once chops are golden brown, remove and keep warm. In same cast iron pot, add sliced turkey sausage and sauté 1–2 minutes. Add onions, celery, bell peppers and minced garlic then saute 3–5 minutes or until vegetables are wilted. Pour in tomato sauce and stock. Bring to a low boil then reduce to simmer. Add bay leaf and basil. Season to taste with salt substitute, pepper and granulated garlic. Slightly over-season since rice will absorb flavor. Stir in brown rice and blend well. Add green onions and parsley, stir well and bring to a rolling boil for 1 minute. Layer pork chops over rice, cover tightly then remove from heat. Place in oven and bake 1½ hours. Do not stir. Check for doneness of rice after 1 hour 15 minutes. NOTE: Brown rice usually takes 15–20 minutes longer than white rice to cook.

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