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Step 1
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| First begin by trimming off the excess fat on the side of the pork chops so they do not curl when browning. |
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Step 2
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| Liberally season chops with Dr. Meaux’s Cajun Recipe seasoning blend and set aside. |
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Step 3
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| Melt the butter in a large skillet or pot. To enhance the cooking properties of butter, I always add a touch of cooking oil or olive oil to the pot. |
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Step 4
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| Brown the chops well on both sides using med to med-high heat. The bottom of the pot should look dark brown. Remove chops to a pan or plate. |
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Step 5
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| Add onions to the pot and sauté till translucent. |
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Step 6
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| Add water and stir until the drippings dissolve from the bottom then place the pork chops back into the pot. |
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Step 7
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| Cover, reduce heat and simmer. Cook for 2 to 3 hours. Check frequently and add water as it gets low; 2 to 3 times per hour is recommended. Cook the gravy down to ¼ - ½ the depth of the chops. Reduction is the key to this dish. |
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Step 8
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| Serve with rice and vegetables. If you want to thicken the gravy, dissolve a teaspoon or two of corn starch into a cup of water and slowly add it to your pot at medium to high heat until you achieve the consistency you like. If the gravy gets too thick, just add water. You may need to add a little seasoning as you add corn starch. |
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