Louisiana and Southern Pork Chops

Today we celebrate the state of Louisiana. I know in the past we’ve concentrated on New Orleans, if for no other reason than the food. After all, when I’m not sharing my Catholic Faith, I’m all about the food. And while flavorful, rarely do I worry about a healthily diet. My motto has always been all things are good in moderation. Life is far too short not to be savored.

I love New Orleans. I just wish I could see the city in person some day. But that’s my issue. I don’t do cities unless you can figure out how to empty them first. I haven’t stepped foot for any length of time in a big city in over four years. When we sailed to Hawaii, all I saw of San Francisco was the port and the streets between the Bay Bridge off ramp and the ship. I’ve always loved cities, from afar.

Listen to me wandering off again. Since today is all about Louisiana, I thought we’d learn more about the oldest Cathedral still in continuous use in America -The Cathedral-Basilica of Saint Louis, King of France. The basilica is also known as St. Louis Cathedral. It is the center of the Roman Catholic Archdioceses of New Orleans. The Church was originally built in 1727, then rebuilt in 1794 after being destroyed by fire. The present structure was completed sometime in the 1850s. The imposing structure stands as a symbol of hope. Unlike other Catholic Churches, if you wish to attend Mass here any Sunday, you’ll need to arrive at least 30 minutes early. Since the church is also a tourist destination, Mass on any given Sunday is full. I can only imagine what it must be like for the C and Ers (Those who show up twice a year for Mass – Christmas and Easter).

If I had a bucket list it would contain only a few things. To sky dive once before I die. To hear Mass at the Vatican. Visit the most beautiful Cathedrals in the world. And to chat with God in every Mission in California.

Wow – guess I don’t want much. What I want right this minute is to share a delicious, southern influenced supper to honor the great state of Louisiana. And would you believe there’s not even a hint of Cajun? Enjoy!

Slow-Cooked Onion Smothered Pork Chops
4 bone-in Pork Chops
1/2 teaspoon Black Pepper
1/4 teaspoon Salt
1 large Yellow Onion
2 Garlic Cloves
4 slices Bacon
1-1/2 cups Chicken Stock, divided
2 teaspoons Worcestershire Sauce
1 Bay Leaf
2 tablespoons Cornstarch

Note: This recipe uses the Slow Cooker function of an Instant Pot. If using a stardard slow cooker with a ceramic insert bowl, finish the grave on the stovetop in a saucepan.

Spray the insert of Instant Pot with cooking spray. Pat pork chops dry with paper towers, season both sides with salt and pepper. Set aside.

Peel and slice onion from root to tip into slivered slices. Peel and finely mince garlic cloves.

Stack bacon, cut into half-inch pieces. Set aside. Heat a 12-inch nonstick skillet over medium heat. Add bacon, cook until browned, stirring often, about 7 minutes. Use a slotted spoon to transfer bacon bits to paper towels to drain. Pour off all but about a tablespoon of bacon fat, reserving remaining fat for another use. Increase heat to medium-high, add pork chops to the bacon drippings in the skillet. Sear chops for about 3 minutes per side until nicely browned. Transfer pork chops to the Instant Pot, stand chops up against the sides, bone side down. The center of the insert should be empty.

Add onions to the skillet. Cook for 5 minute or until softened. Add garlic, cook another 30 seconds. Deglaze the skillet with 1 cup chicken stock, scraping up the browned bits. Stir in bacon and Worcestershire Sauce. Transfer onion mixture to the center of the insert. Top with bay leaves. Lock lid in place. Select SLOW COOK; LOW setting for 2 HOURS. Press start.

Remove pork chops, arrange on a large rimmed serving platter. Remove and discard bay leaves. With a large slotted spoon, remove onions and bacon from the liquid, spread out over the pork chops.

In a small bowl, whisk cornstarch with remaining 1/2-cup chicken stock. Stir into liquid in the insert bowl. Place incert on the stove top, cook liquid into a gravy over medium-high heat until thickened, about 3 minutes.

Ladle sauce over pork chops, serve immediately.

Fluffy Rice Pilaf and Green Beans go well as delicious sides to an effortlessly amazing Pork Chop Supper.

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The LORD of hosts is with us;
our stronghold is the God of Jacob.