Ingredients
- Pork chops (bone removed – cut thin)
- 1/4 C AP flour
- Grandpa's Thunder Powder or Arghhh Powder
- 1 onion
- 1 bell pepper
- 1 stalk of celery
- 2-4 cloves garlic
- 2 C chicken broth
- 1 can diced or crushed tomato
- 2 strips of bacon
Step by Step
- Remove bone from pork chops, and cut into very thin slices. Ideally, use a blade chop (shoulder blade – between shoulder and back loin)
- Create Dredge: Mix 3/4 C flour with 1 TBL Grandpa's Thunder Powder or Arghhh Powder
- Season chop with salt, then dredge in flour mixture. Shake off excess.
- Fry in Dutch Oven in 1 C canola oil @ 350º for 3-5 minutes – until golden brown – set aside
- Pour excess oil into measuring cup.
- Add 1/4 C back into the Dutch oven, and the rest into an empty soup can
– to cool – then discard – CAUTION – can will be very hot - Add 1/4 C AP flour into Dutch oven and stir into oil for 2 minutes
- Add 1 onion, 1 bell pepper and 1 rib of celery – all chopped to medium pieces
NOTE: This mixture is called Trinity, and is similar to Mirpois. The trinity mixture contains bell pepper, whereas mirpois contains carrots - Stir together, then add 1 tsp of salt and 2 cloves of minced garlic
- Stir 15 seconds, then add 2 C chicken stock, 1 can of crushed tomato, 2 strips of (whole) bacon, 1 TBL Worcestershire and 1 bay leaf.
- Mix to combine, then nestle chops back into the pot, cover and cook at 350º for 60 minutes.
- Meanwhile, make your white rice
- After one hour, remove bay leaf and bacon and add a dash of Tabasco
- Serve on white rice and garnish with scallions.
