Pork Chops With Browned Garlic Butter Sauce ( Cajun )
This is a Paul Prudhomme recipe I got many years ago in a Tabasco cookbook. Really good, company always loves it. I've also posted a recipe of my own, inspired by this one for when I crave the taste but don't have the time. Not quite as wonderful as this one, but great when you are in a hurry and a bit healthier as it's not breaded and fried.
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INGREDIENTS
Nutrition- 4pork chops (1/2 inch thick)
- 1⁄3cup flour
- vegetable oil (for frying)
Seasoning mix
- 1teaspoon salt
- 1⁄4teaspoon onion powder
- 1⁄4teaspoon garlic powder
- 1⁄8teaspoon white pepper
- 1⁄8teaspoon dry mustard
- 1⁄8teaspoon rubbed sage
- 1⁄8
- 1⁄8teaspoon ground cumin
- 1⁄8teaspoon thyme
Sauce
- 4tablespoons butter
- 1teaspoon minced garlic
- 1teaspoon Tabasco sauce
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DIRECTIONS
- Combine all the seasoning ingredients in a small bowl.
- Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
- Add the remaining seasoning mix to the flour and place on a flat plate.
- Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
- Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
- Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
- Drain on paper towels.
- In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
- Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
- Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
- Remove from heat and drizzle over the chops. Serve immediately.
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