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Melrose Plantation Smothered Pork Chops Clementine
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Posted on Sep 17 2005
By DAVID SPITZER
Special to the Saipan Tribune
Melrose is a very famous plantation in Baton Rouge, Louisiana, built in 1791 to grow tobacco and cotton. This dish was made popular at the plantation by the Union troops that captured Baton Rouge in 1862. In the early days of Louisiana cooking, smoking pork was natural. Often no time was allowed for smoking, when meals were needed in a rush. The innovative cooks of North Louisiana would do the next best thing—smother the chops with smoked sausage to impart the flavor. The addition of peaches in this recipe made an ordinary dish spectacular.
Preparation Time: 1 Hour
Servings: 6
6 loin chops 2 peaches, sliced
½ cup flour ½ cup sliced mushrooms
¼ cup vegetable oil pinch of thyme
1 cup chopped onions pinch of basil
1 cup chopped celery 2 cups chicken stock
¼ cup chopped red bell pepper ½ cup sliced green onions
¼ chopped yellow bell pepper ½ cup chopped parsley
1 tbsp diced garlic salt & cracked pepper to taste
1 pound heavy smoked sausage Louisiana Gold Pepper Sauce Sauce to taste
Have your butcher cut three-quarter inch chops from the center of a pork loin. The heavy chops will hold up during the long braising period. Season the chops with salt, pepper and Louisiana Gold. Dust lightly in flour, shaking off all excess. In a large black iron skillet, heat oil over medium high heat. Sauté chops until golden brown on both sides. Add onions, celery, bell peppers and garlic. Sauté three to five minutes or until vegetables are wilted. Slice smoked sausage, add to chops and blend well. Add peaches, mushrooms, thyme, basil and chicken stock. Bring to a roiling boil and reduce heat to simmer. Cover and cook until chops are tender, approximately 45 minutes. Add green onions and parsley and adjust seasonings if necessary. Once chops are tender, remove to a serving platter and top with the sausage/peach sauce. Serve over pasta or seasoned rice.
