Pork Chops with Tomato Gravy
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.
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).
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