Serves 10 people
YouTube instructional video is at the bottom
What you’ll need
8 cobbs whole corn
Cornstarch
Sugar
Salted butter
All purpose flour
Jasmine rice (Long grain rice)
2 pounds Pork loin chops
1 or 2 pounds D&D Smoked sausage
Large eggs (Room temp)
Vegetable or Canola oil
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Chef Paul’s Vegetable magic
Onion powder
Garlic powder
Dried Thyme
1 yellow onion
1 pod Garlic
Tools you’ll need
Cast iron skillet
11 x 17 inch baking pan
Cooling rack
Preparation of ingredients
Seasonings
Step 1- Chop 1 yellow onion, and 3 cloves garlic until minced.
Corn cobbs
Step 2- Remove leaves off of corn cobbs and rinse corn cobbs off with cold water. Trim corn kernels off of cobb using a sharp knife. Demonstration picture is below. Once done place corn cobbs and corn kernels into two separate bowls.
Pork chops and Smoked sausage
Step 3- Cut 1 or 2 pounds D&D smoked sausage. Rinse pork chops with cold water. Pat each pork chop dry with napkins and place into 11 x 17 inch baking pan. Lightly sprinkle Salt, Black pepper, Chef Paul’s Poultry magic, Onion powder, Garlic powder, and Zatarain’s crab boil onto both sides of pork chops. Once done place chops into a bowl and cover with a lid. Place into fridge and let marinate for 4 hours or overnight. Once the marinating is completed, remove pork chops out of fridge and let sit out for 30 minutes to an hour. This will allow them to come to room temperature before frying. Make sure you do this before frying them.
Egg mixture
Step 4- Add 3 or 4 large eggs (Room temp), and 1 teaspoon Zatarain’s crab boil or Tony Chachere’s creole seasoning into a medium sized bowl. Stir with whisk until combined and set aside. You can do this step just before frying Pork chops.
Seasoned All purpose flour batter
Step 5- Add 3 cups All purpose flour, 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons Tony Chachere’s creole seasoning, 1 or 2 teaspoons Chef Paul’s Poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/2 teaspoon Zatarains crab boil, and 1 tablespoon dried thyme into a large bowl with lid. Stir all ingredients together and set aside.
Corn broth/stock
Preheat fire to medium high heat
Step 6- Add 7 cups water, 1 teaspoon salt, 1/4 teaspoon Black pepper, 1 teaspoon onion powder and 1 teaspoon Chef Paul’s vegetable magic into a large pot and bring water to a simmer. Add Corn cobbs and stir. Cover with lid and let simmer for 30 minutes. Once done, turn fire off and remove corn cobbs from liquid. Cover pot with lid and set aside.
Sauteeing seasonings
Preheat fire to medium high heat
Step 7- Add 3 tablespoons salted butter, 1 cup chopped yellow onion and 1 tablespoon chopped garlic into a large sauce pan. Let saute for 6 minutes. Once done turn fire off and sauce pan aside.
Cornstarch mixture
Step 8- Add 1 1/2 cups cold water and 1/2 cup cornstarch into a small bowl. Stir with whisk until combined and set aside.
Making cream style corn
Preheat fire to medium high heat.
Step 9- Add Cornstarch mixture, sauteed seasonings (Chopped Onion and garlic), 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon Chef Paul’s Vegetable magic, and 1/2 cup of sugar into the large pot that has the Corn stock/broth in it. Stir all ingredients together and let simmer for 5 minutes or until mixture thickens slightly.
Note- You can saute your smoked sausage before adding it into the corn mixture.
Step 10- Add corn kernels and smoked sausage. Stir all ingredients together and let mixture come back to a simmer for 3 to 5 minutes or until mixture thickens more. Do not cook no more than 7 minutes or the kernels will become overcooked. Turn fire off and add 3 tablespoons salted butter and let melt. Stir and cover pot with lid. From there’s it’s ready to be served.
Parboiled rice
Preheat fire to medium high heat
Step 11- Add 1 1/2 or 2 quarts water into a medium sized pot and let come to a simmer. Add 2 cups rice and stir. Let simmer for 7 to 8 minutes. Once done taste your rice to see if it’s at your desired texture. Add rice into a mesh strainer and rinse with cold water. Transfer strainer back on top of pot and cover with lid. Let rice set for 30 minutes to an hour. This will allow the rice to absorb all of the water. From there it’s ready to be served.
Frying Pork chops
Preheat fire to medium high heat
Note- Heating times vary. It can take more or less time depending on your skillet and stove setting. Make sure after marinating your pork chops that you let them sit out for 30 minutes to an hour so they can come to room temperature.
Step 12- Add 3 1/2 cups Vegetable or canola oil into cast iron skillet. Let get hot for 8 to 12 minutes.
Step 13- Add 1 Pork chop into egg mixture and coat chop with egg mixture. Remove and shake slightly as you want a light coating. Transfer into seasoned all purpose flour batter. Cover bowl with lid and shake to coat pork chop with the seasoned all purpose flour batter.
Note- Frying times vary. It can take more or less time depending on your skillet and stove setting.
Step 14- Add 1 pork chop at a time into hot oil. Let fry for 3 to 5 minutes on each side. Once the frying time ends place pork chop onto cooling rack with an 11 x 17 inch baking pan underneath it. Let cool for 5 minutes before serving.
YouTube instructional video
