Blackened Pork Chops with Red Eye Gravy
Pork Chops - Cajun Style!
Blackened Pork Chops with Red Eye Gravy
Category
Mains
Cuisine
Cajun
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
This delicious New Orleans recipe is brought to you by the partnership of Side Dish Schniper, Ranch Foods Direct and Gather! Swing by Ranch Foods Direct for your Gather Blackening Seasoning, Pork Chops and Bacon - all in one stop!
David Cook
Ingredients
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¼ C. Cajun Seasoning
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2 T. brown sugar
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3 T. butter, cut into pieces
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2 T. oil (or Callicrate beef tallow)
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1 T. oil
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8 oz. Callicrate bacon, diced into smaller pieces
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½ red onion, sliced
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4 garlic cloves, smashed
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2 T. bourbon
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2 T. flour
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1 C. coffee (leftover from the pot that morning gives the best flavor!)
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½ C. chicken stock
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1.5 T. brown sugar
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1 T. heavy cream
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3 oz. pearl onions, whole - frozen and thawed
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Salt & Pepper, to taste
For the Blackened Pork Chops
For the Red Eye Gravy
Directions
Mix together the blackening seasoning and the brown sugar. Crust the pork chops with the seasoning. In a saute pan, melt the butter and oil over medium heat. When the butter is melted and hot, add the pork chops and sear on both sides until a crust forms. Remove the pork chops from the pan, place on a sheet tray and bake in a preheated 425 degrees oven until desired doneness.
In the same saute pan, add 1 T. oil and heat over medium low heat. Add the bacon and render out the fat until the bacon is nice and crispy. Using a slotted spoon, remove the bacon to a plate.
Leaving the oil in the pan and the temperature at medium low, add the onion and garlic and season with salt and pepper. Saute for 4-5 minutes or until soft and fragrant.
Deglaze the pan with the bourbon and let the raw alcohol flavor cook out, but do not all of the bourbon evaporate. Add the flour and stir in well. Let the flour toast for 1 minute, but do not burn. Add the coffee and chicken stock. Stir in well to make sure that there are no lumps. Add the brown sugar and stir in.
Let the gravy reduce until it has thickened. Add in the heavy cream and stir in until it is well combined.
Finally add back to the pan the bacon and also add the pearl onions. Let simmer gently until the onions are hot. Check for a final seasoning of salt and pepper. Serve the gravy with the pork chops.