Prep 15 mins
Cook 1 hr
Maquechoux means smothered with corn in cajun. For the corn, you can use frozen, canned...whatever you have.
- 1 medium onion, finely chopped
- 2 celery ribs, finly chopped
- 1 small bell pepper, seeds and membranes removed,finel chopped
- 1 (14 1/2 ounce) canready cut tomatoes, undrained
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dried basil, crushed
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄2 teaspoon dried tarragon, crushed
- 1⁄8 teaspoon cayenne pepper, or to taste
- 4 lean pork chops, fat removed
- 1⁄4 cup dry white wine
- 1 (15 ounce) can unsalted cream corn
- 1 cup corn kernel
- Combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon, and cayenne pepper in a large sauce pan and cook over low heat for 20 minutes, stirring occasionally. While the mixture on the stove is cooking, cook the pork chops in a non stick skillet over a medium heat until browned on both sides.
- Add the wine and cook, covered, for about 10 more minutes.
- Uncover and cook over high heat until most of the wine is absorbed, about 3 minutes Add the cream corn and the corn kernels to the vegetable mixture and mix well.
- Bury the browned pork chops in the mixture and add any liguid still in the pork pan.
- Simmer covered, over low heat for 15 minutes to allow the flavors to blend a little.
- To serve, place pork chop in a shallow bowl and spoon 1 cup of the corn mixture over the top.
My husband is from Lousiana is also a cook, so I thought I try this one. Recipe is easy to follow. Looks & smells grate however, we did not like the dish. I think it's the clash of corn with tomato & consistency. Interesting recipe thou. It's always fun to try something new.
I hadn't had maquechoux in years, so stumbling across this recipe was a blessing. I had to leave out the celery, because I was out of it and was too lazy to run to the grocery store. I also added a little Louisiana hot sauce for a little extra kick. Great way to serve pork chops!