Pork Fricassee
 
Makes 4 servings
Ingredients
  • 4 (6-ounce) pork loin chops, 1 inch thick
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  • ¾ cup all-purpose flour, divided
  • ¼ cup salted butter
  • ½ cup vegetable oil
  • ¼ pound applewood-smoked bacon, diced
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • ½ cup chopped celery
  • 8 ounces cremini mushrooms, quartered
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme
  • 2 bay leaves
  • 2 cups chicken stock
  • ½ cup dry white wine
  • Hot cooked rice, to serve
  • Garnish: chopped green onions, fresh thyme leaves
Instructions
  1. Sprinkle pork chops with 1 teaspoon salt and ground peppers. In a shallow dish, dredge chops in ¼ cup flour.
  2. In a large Dutch oven, melt butter over medium heat. Add pork chops, and brown on both sides. Remove pork chops from pot; set aside.
  3. To pot, add oil and remaining ½ cup flour. Cook over medium-high heat, stirring constantly, until mixture is dark brown in color, about 20 minutes. Add bacon; cook for 1 minute. Add onion, bell pepper, celery, mushrooms, garlic, thyme, bay leaves, and remaining 1 teaspoon salt; stir well. Stir in stock and wine. Return pork chops to pot, placing in an even layer.
  4. Bring to a boil; reduce heat, and simmer until pork chops are tender, about 1 hour. Remove pork chops and keep warm. Increase heat to medium; cook, uncovered, until sauce is thickened, about 10 minutes. Serve over rice. Garnish with green onion and thyme, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pork-fricassee/