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Comment: Combining Louisiana
cooking pears with meat was common in early Cajun homes. The pears
are grown in abundance in the area, and they are often used for
canning.
Ingredients:
- 6 thin pork chops
- salt and cracked black pepper to taste
- 2 tsps granulated garlic
- ¼ cup vegetable oil
- 4 slices apple wood smoked bacon, chopped
- 1 cup minced onions
- ½ cup minced celery
- 2 cups peeled, cored and diced cooking pears
- 1 tbsp Louisiana cane syrup
- 2 cups chicken stock
- ½ cup sliced green onions
- ¼ cup finely chopped parsley
Method:
Season chops well using salt, pepper and granulated garlic. Set
aside. In a heavy-bottomed Dutch oven over medium-high heat, add
vegetable oil and bacon. Cook until bacon becomes transparent. Add
chops and sauté until golden brown on all sides. Once browned,
remove and keep warm. In same oil, sauté onions, celery and
pears 5 minutes or until vegetables are wilted. Add cane syrup and
chicken stock. Bring to a rolling boil. Add green onions and chops.
Cover Dutch oven and allow chops to cook 1–1½ hours.
Season with salt and cracked black pepper. Add parsley and continue
cooking until pork chops are completely tender.
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