Pork Chop Gumbo!!


Disclaimer:  This is a rather odd dish that I made in an effort to clean out the fridge.  I did, however, make every effort to make it absolutely delicious.  🙂



2 bone-in pork chops
5 cups water
1/2 of an onion, chopped
3 potatoes, peeled and cubed
1 can beans (I had Bush’s Honey Baked Beans on hand)
1 bag (12oz) gumbo veggies
1 can tomato sauce (not pictured)
1 tender sprig of rosemary, finely chopped
zest of one lemon
1tbs garlic salt
Black pepper to taste Cayenne to taste
Paprika to taste
One bay leaf (not pictured)
2 cups instant rice

To Begin:

Add the chopped onion, rosemary, one bay leaf, garlic salt, black pepper, cayenne, paprika, and lemon zest to about 5 cups of water and bring it to a boil.


While waiting on the water to boil, we are going to do something revolutionary: cut the pork chops OFF THE BONE.  Yes, I know, its a little unconventional, but trust me.  Once the water boils, add the bones to help create a lovely stock.  Because my pork chops were so thick, I had to add another cup of water to completely cover the bones.


After they have cooked completely, remove the bones and bay leaf and replace them with the cubed potatoes.  Allow them to cook while you cut up the meat from the pork chops. **


Add the can of tomato sauce when you add the meat.


Once the potatoes are almost done, add the bag of gumbo mix and the can of beans.  Because the temperature has been lowered so drastically, the next step will take a few minutes, but bring the pot to a roaring boil.


When you feel that you are stirring the mouth of an active volcano, turn the heat off and add the rice.  (** If you opted to add another cup of water to the stock, consider adding an additional 3/4 – 1 cup of rice.)


Stir in the rice completely and cover the pot.  Let it sit for 5+min so the rice can soak up all the lovely juices.


There are several things that I would do differently next time.  I would like to have added a little Dijon mustard and Louisiana Hot Sauce to the stock, but we were out.  I would also have cooked the onion and spices in the bottom of the pot with some Cajun sausage, removed the sausage, THEN added the water to make the stock.  Also, the extra meat would have meant that the potatoes could be omitted.  It’s hard to complain, though, because this stuff is full of hearty goodness! 🙂


Serve with a big piece of cornbread.


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