If you like smothered pork chops, you’ll love this Southern twist on a classic French stew.
Pork Fricassee
Makes 4 servings
Ingredients
- 4 (6-ounce) pork loin chops, 1 inch thick
- 2 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ½ teaspoon ground red pepper
- ¾ cup all-purpose flour, divided
- ¼ cup salted butter
- ½ cup vegetable oil
- ¼ pound applewood-smoked bacon, diced
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- ½ cup chopped celery
- 8 ounces cremini mushrooms, quartered
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh thyme
- 2 bay leaves
- 2 cups chicken stock
- ½ cup dry white wine
- Hot cooked rice, to serve
- Garnish: chopped green onions, fresh thyme leaves
Instructions
- Sprinkle pork chops with 1 teaspoon salt and ground peppers. In a shallow dish, dredge chops in ¼ cup flour.
- In a large Dutch oven, melt butter over medium heat. Add pork chops, and brown on both sides. Remove pork chops from pot; set aside.
- To pot, add oil and remaining ½ cup flour. Cook over medium-high heat, stirring constantly, until mixture is dark brown in color, about 20 minutes. Add bacon; cook for 1 minute. Add onion, bell pepper, celery, mushrooms, garlic, thyme, bay leaves, and remaining 1 teaspoon salt; stir well. Stir in stock and wine. Return pork chops to pot, placing in an even layer.
- Bring to a boil; reduce heat, and simmer until pork chops are tender, about 1 hour. Remove pork chops and keep warm. Increase heat to medium; cook, uncovered, until sauce is thickened, about 10 minutes. Serve over rice. Garnish with green onion and thyme, if desired.