6 servings
YouTube instructional video is at the bottom.
What you’ll need
3 Pounds Assorted Pork loin chops
All purpose flour
vegetable or canola oil
2 cans 30oz’s of kernel corn (No salt added)
Long grain rice
Mayonnaise
Mustard
Relish
Eggs
Seasonings/vegetables
Yellow Onion
Celery
Bell Pepper
Garlic
Rosemary
Russet potato
Salt
Zatarain’s creole seasoning
Chef Paul’s Poultry Magic
Preparation of ingredients
Step 1- Chop 1 yellow onion, 4 ribs celery, 1 Green Bell Pepper, 3 cloves garlic, and 1 tablespoon rosemary leaves.
Step 2- Rinse off russet potato. Peel potato and chop into quarter chunks.
Step 3- Add Pork chops into strainer. Rinse with cold water
Making the Roux
***Preheat fire to medium high heat***
Step 4- Add 1/3 cup oil. Let oil get hot for 2 minutes.
Step 5- Add 1/3 cup all-purpose flour. Constantly stir roux for 4 minutes or until mixture is a dark brown color. Once roux reaches a dark brown color turn your fire off and continue to stir for 3 to 4 minutes. Let the roux cool completely.
Making the Potato salad
***Preheat fire to medium high heat***
Step 6- Bring 2 quarts of water to a boil.
Step 7- Add 2 teaspoons salt, and potato cubes. Stir all ingredients together. Add 3 eggs. Let boil for 15 minutes.
Step 8- Remove eggs and strain potato cubes into a strainer. Let potatoes cool completely.
Step 9- Crack the bottom and top shell of eggs. Carefully peel shell off of eggs while rinsing eggs off with cold water.
Step 10- Separate the egg yolks from the egg whites.
Step 11- Chop egg whites until minced.
Step 12- Smash egg yolks into a bowl using a spoon.
Step 13- Add 1/4 Cup mayonnaise, 2 teaspoons mustard and 1/2 teaspoon Zatarain’s creole seasoning into bowl with smashed egg yolks. Stir all ingredients together.
Step 14- Add Chopped egg yolks, 1/4 Cup chopped yellow onion, 1/4 cup chopped celery, and 2 tablespoon relish. Stir all ingredients together.
Step 15- Add your mayonnaise/ egg yolk mixture. Stir all ingredients together. Once done place potato salad into fridge.
Cooking the corn
***Preheat fire to medium high heat***
***Drain all of the liquid in one of the cans of corn. ***
Step 16- Add 2 tablespoons of salted or unsalted butter. Let butter melt.
Step 17- Add 1/2 Cup chopped yellow onion and stir. Let sauté for 6 minutes.
Step 18- Add 2 cans of corn and 1/2 teaspoon salt. Stir all ingredients together. Let come to a simmer. Let simmer for 5 minutes.
Preparing the rice
***Preheat fire to medium high heat***
Step 19-Bring 2 quarts of water to a boil. Add 1 cup rice. Let boil for 7 to 8 minutes. Be sure to check your rice to see if it is at your desired texture.
Step 20- Strain your rice into a strainer and rinse off rice with cold water. Set strainer on top of pot and let the rice set.
Preparing the Smothered Pork chops
***Preheat fire to medium high heat***
Step 21- Add 2 tablespoons of salted or unsalted butter into a large saucepan. Let butter melt.
Step 22- Add your pork chops. Let sear from 1 minute. Flip pork chop over. Let sear for 1 minute. Once done place chops into serving plate.
Step 23-Add 3/4 Cup chopped yellow onion, 3/4 cup chopped celery 3/4 Cup chopped Bell pepper, and 2 tablespoons of garlic. Stir all ingredients together. Let sauté for 8 minutes.
Step 24- Add your roux and stir. Let saute for 2 minutes.
Step 25- Add 5 Cups water and stir. Add 1/2 teaspoon of Zatarain’s creole seasoning, 1/2 Teaspoon of chef Paul’s poultry magic and 2 teaspoons rosemary Stir all ingredients together. Let water come to a simmer.
Note- Cooking times vary.
Step 26- Add your pork chops. Let simmer for 40 minutes or until mixture reaches a brown color and gravy like texture.
Serve hot and enjoy!
YouTube instructional video
