Chef Folse: Pork Fat Tuesday - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Prep Time: 2 Hours
Yields: 4 Servings

Comment:  There's nothing like a carnivorous blow out heading into Lent to reassure you that the days of sacrifice will not last long.  This recipe should hold you until that Easter ham is ready.

Ingredients:
4 (¾-1 inch thick) bone-in pork chops
4 links fresh green onion sausage
salt and black pepper to taste
½ cup flour
½ cup bacon fat
1 cup diced onions
1 cup diced celery
½ cup diced yellow bell pepper
½ cup diced green bell pepper
¼ cup minced garlic
1 quart beef broth
¼ cup sliced green onions
¼ cup chopped parsley

Method:  Season chops well with salt and pepper. Lightly dust chops with flour, shaking off excess.  In a large cast iron skillet, heat fat over medium-high heat.  Place chops in fat and brown on both sides, allowing them to caramelize in bottom of skillet. Remove and keep warm. In same skillet, brown sausage lightly, 3-4 minutes. Add onions, celery, bell peppers, and garlic then sauté 5-7 minutes or until vegetables are wilted. Place chops on top of vegetable mixture and arrange sausages around edge of skillet to form a circle. Add beef broth and bring to rolling boil, then reduce heat to simmer. Cover and allow chops and sausage to cook 1 hour. Add green onions and parsley, recover and continue to simmer for about 30 minutes, or until chops are fork tender. Serve with stone ground grits or fluffy cooked rice.