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Ingredientes
- Â Â An etouffee (ay-too-FAY) is a Cajun dish that is a meat with a thick gravy.
- 6 x pork chops, cut about 1/2 inch thick
- 1 c. all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 tsp thyme
- 1/3 c. diced onion
- 1/3 c. diced celery
- 1/3 c. diced green pepper
- 1 can (15 ounce.) chicken broth
- 1 can (5 ounce.) evaporated lowfat milk
- 2 Tbsp. bacon grease (for frying)
- 2 Tbsp. flour (for the roux)
- Â Â Tabasco to taste
Direcciones
- Wash chops and dry on paper towel. Mix flour, salt, pepper, cayenne, and thyme in bowl. Coat chops with flour mix and place in refrigerator for 1 hour. Throw away coating mix.
- In a large skillet, heat bacon grease till almost smoking. Fry chops till brown and remove. Add in remaining flour and stir till it is brown. Add in the chicken broth and evaporated lowfat milk, stirring till it forms a gravy. Add in onion, celery and bell pepper and stir till tender. Add in Tabasco to taste and add in the pork chops back to the skillet. Simmer on low for 1 hour till chops are falling off the bone. Serve over rice with warm corn bread and greens. (c) 2001 Rick McDaniel
