Name: Pork Chops with Tomato Gravy
Total time: PLACEHOLDER
Cuisine: Creole & CajunUS & Canada
Ingredients: Salt and pepper; 1/2 teaspoon paprika; 1/2 teaspoon sugar; 1/4 teaspoon cayenne pepper; 4 (8- to 10-ounce) bone-in pork rib chops , 1 inch thick, trimmed; 4 slices bacon , chopped fine; 2 tablespoons vegetable oil; 1 onion, chopped fine; 1 celery rib , chopped fine; 1 garlic clove , minced; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 1 cup low-sodium chicken broth; 1 (8-ounce) can tomato sauce; 1 teaspoon minced fresh thyme; 1 bay leaf

Why This Recipe Works

Though it may lack the charm of more notorious Cajun fare, pork chops with tomato gravy is a classic nonetheless. After rubbing our chops with a homemade spice rub, we cooked them in rendered bacon fat to impart a slight smoky flavor. Since the chops were braised, we saved time by only searing them on the presentation side, which stayed elevated above the tomato gravy during cooking. Onion, celery, garlic, thyme, and bay leaves boosted the flavor of the gravy, and simmering the chops in the gravy allowed for maximum flavor transfer between meat and sauce.

Before You Begin

For the best presentation, make sure the seared side is facing up when plating these chops. Serve over rice or with our Creamy Cheese Grits (see related recipe).

Instructions

Combine 1 teaspoon salt, 1 teaspoon pepper, paprika, sugar, and cayenne in bowl. Pat chops dry with paper towels and sprinkle all over with spice mixture.

Cook bacon in large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate, leaving fat in skillet. Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook chops until well browned on 1 side, about 5 minutes. Transfer to plate, browned side up.

Reduce heat to medium, add oil, and heat until shimmering. Add onion, celery, and garlic and cook until softened, 5 to 7 minutes. Add flour and tomato paste and cook, stirring constantly, for 2 minutes. Whisk in chicken broth, tomato sauce, thyme, bay leaf, and cooked bacon and bring to boil.

Arrange chops, browned side up, in pan and add any accumulated juices from plate. Reduce heat to low, cover, and simmer until chops register 145 degrees, 8 to 12 minutes. Transfer chops to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Season gravy with salt and pepper to taste, remove bay leaf, cover, and keep warm. Stir any accumulated juices from platter into gravy and pour over chops. Serve.