Smothered Pork Chops Ruston Style

A Taste of Louisiana with Chef John Folse

Smoking of pork was a natural thing in the early days of Louisiana cooking. Often there was no time to allow for smoking when meals were needed in a rush, so the innovative cooks of North Louisiana did the next best thing. Smothering the chops with slices of heavy smoked sausage imported the smoked flavor and the addition of Ruston peaches, made an ordinary dish spectacular.

Prep Time:
1 Hour • Serves: 6

The Ingredients:
6 3/4-inch, center cut loin chops
flour for dusting
1/4 cup vegetable oil
salt and black pepper to taste
1 cup chopped onions
1 cup chopped celery
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 tbsp. diced garlic
1 link heavy, smoked sausage
3 peaches, sliced
1 cup sliced mushrooms
1/2 cup s1iced green onions
1/2 cup chopped parsley
dash of Louisiana Gold Pepper Sauce
dried thyme and basil to taste

The Method:
Have your butcher cut 3/4-inch chops from the center of a pork loin. The heavy chops wll1 hold up under the long braisng period. Season the chops with salt and pepper and dust lightly in flour. In a large black iron skillet, with lid, heat oil over medium high heat. Saute chops on both sides until golden brown. Add onions, celery, bell peppers and garlic, saute until vegetables are wilted. Slice the smoked sausage and add to the chops. Add sliced peaches and mushrooms, reduce heat to simmer, cover and allow to cook until chops are tender. Add a little water or chicken stock as needed to keep from sticking or drying out. Add green onions, parsley and season to taste using Louisiana Gold, thyme and basil. Once chops are tender, remove to a serving platter and top with the sausage and peach sauce. You may wish to serve with pasta or seasoned rice.

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