plain jane cooking - recipes for the novice:

pork chops with cajun spices

ingredients

pork chops cajun spices celery salt onion salt garlic clove cornflour chicken stock tomato puree or ketchup sugar - castor

2 ½ ¼ ¼ 2 1 ½ ½ 1

pc tsp tsp tsp pc tsp cup cup tsp

production

1. Combine the Cajun spices with the salts, chopped garlic and cornflour
2. Sprinkle each pork chop with the mix and place into a plastic zip lock bag
3. Allow to marinate for at least an hour (overnight is best)
4. Remove chops and shake off any excess mix
5. Heat a frying pan over a medium heat until nice and hot, add a tbs of olive oil and gently place in the chops and fry until lightly browned
6. Remove from pan and place into a casserole dish or small roasting tray
7. Add the stock, tomato puree and sugar to the frying pan and simmer until combined
8. Taste and add any of the remaining seasoning mix to taste (it may be spicy enough for you already)
9. Pour over the chops
10. Place into oven (170°C) and bake for approx. 30 minutes until the chops are cooked
11. Remove and serve

chef notes:

To test if the chops are cooked, remove to a chopping board and with
a sharp knife, cut into the centre and prise open, it should be slightly pink but with no blood showing.

A slight pink colour to cooked pork is fine (and allows for a nice moist meat) as long as there is no blood and the temperature has reached a minimum of 70°C.

If the sauce has not thickened, remove chops, pour sauce into a
saucepan and simmer while stirring until it thickens and combines to a
sauce.

For chicken stock recipe <click here>

email chef@tallyrand.info