Lewis & Clark’s boneless pork chops

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ST. CHARLES, MO (KTVI) – Dan Badock, from Lewis & Clark's in St. Charles, showed Tim Ezell another great comfort food for a cold winter day: boneless pork chops.

Find out more: http://www.lewisandclarksrestaurant.com/ordereze/default.aspx

Boneless Pork Chops
1 tbsp + 1 tsp canola oil
1/2 cup Andouille sausage, diced
2 tbsp all purpose flour
1/2 cup yellow onion, diced
1/2 cup poblano pepper, diced
1/4 cup celery, diced
1 tbsp garlic, minced
1 tbsp + 1 tsp Cajun spice
1 tsp. tomato paste
1/2 cup cream sherry
1 oz. sherry vinegar
4 cups pork stock
salt & black pepper to taste
1/2 cup heavy cream

·     Heat 1 tbsp oil in a large skillet or saucepan

·     Saute the Andouille until it is crisp and brown, but not dried out. Remove the sausage with a slotted spoon, drain on paper towels

·     Add the extra 1 tsp oil, heat and whisk in the flour to make a Roux

·     Continue cooking the roux, stirring constantly 2-3 minutes

·     Add the onion, pepper, celery until it is soft and takes on some color

·     Add the garlic and tomato paste, continue stirring until the mixture is browned and sticking to the pan, but not burning.

·     Deglaze the pan with sherry and vinegar, stirring and scraping the bottom of the pan. Reduce until dry

·     Add pork stock (chicken stock works fine, too) and whisk to combine

·     Bring to a boil, reduce to a simmer 15 min

·     Add cream, return to boil, reduce to a simmer and let cook an additional 15 minutes

·     Check seasoning

·     Transfer to a clean container; Label and serve, or cool rapidly, cover and refrigerate