Tag: Rice and Gravy

Louisiana Pork Steak Gravy: A Soul-Warming Southern Classic

There’s something undeniably comforting about a dish that fills the whole house with its rich, savory aroma. In South Louisiana, where food is often both memory and celebration, pork steak gravy is more than just a meal—it’s a connection to tradition, resilience, and flavor that runs deep. Known by some as “Recession Gravy,” this dish from Louisiana Cookin, takes humble, affordable cuts of pork and transforms them into a luscious, slow-cooked masterpiece. The smell alone—onions caramelizing, Cajun spices blooming in hot oil, and a rich gravy bubbling away—can transport you straight to your grandmother’s kitchen on a chilly fall afternoon.

This particular recipe, inspired by The Gravy Boys, leans into the rustic soul of Southern cooking. With a strong foundation of Louisiana’s beloved trinity—onion, bell pepper, and celery—plus garlic, beer, and chicken stock, it turns everyday ingredients into something spectacular. Serve it over steaming hot long-grain Louisiana rice, and you have a meal that sticks to your bones and feeds the soul.

Ingredients:

Directions:

  1. Begin by patting the pork shoulder steaks dry with a clean cloth or paper towel. Generously season both sides with your favorite Cajun seasoning blend. A bold hand is encouraged here—you want that flavor to sink in.
  2.  Spread the flour out on a baking sheet and coat each pork steak thoroughly. Every surface should be dusted in flour to help create that golden crust later on.
  3. In a large Dutch oven (8-quart is ideal), heat the vegetable oil over medium-high. Working in batches, brown the pork steaks on both sides until a deep golden crust forms—think darker than perfectly fried chicken. Transfer them to a baking sheet when done. Be careful not to overcrowd the pot, and adjust the heat as needed to avoid burning the flour particles.
  4. Add the chopped onions, bell peppers, and celery directly into the Dutch oven. Use a wooden spoon to scrape up all the delicious browned bits (called grimilles) from the bottom of the pot. These bits are flavor gold. Cook the vegetables for 10–15 minutes, stirring occasionally, until they’ve reached a rich brown color.
  5. Stir in the minced garlic, bay leaves, and about 4 teaspoons more Cajun seasoning. Let everything cook for a minute, just until fragrant. Pour in the beer to deglaze the pot, scraping up anything that remains stuck to the bottom. Stir constantly for another minute to cook off the alcohol and bring everything together.
  6. Return the browned pork steaks to the pot. Pour in the chicken stock and Worcestershire sauce. Increase the heat to high and bring everything to a rolling boil.
  7. Once boiling, reduce the heat to low-medium and simmer uncovered for 1½ to 2½ hours. Stir every 10 minutes or so. Over time, the stock will reduce, and the gravy will thicken to a luxurious, almost gumbo-like consistency. The pork should become so tender it starts falling off the bone with a gentle nudge.
  8. Once the meat is tender and the gravy has thickened to your liking, taste and adjust the seasoning with more Cajun spice or a few dashes of Tabasco. Serve the pork and gravy over a bed of hot Louisiana long-grain rice.

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Deliciously Tender Pork Chops Covered in Gravy – Perfect Comfort Food

If you’re looking for a hearty and flavorful meal that will transport your taste buds straight to the heart of Louisiana, look no further than this delicious smothered pork chops and onion gravy recipe from Louisiana Cookin. This classic Cajun dish is the perfect marriage of tender pork chops cooked in an aromatic blend of spices, topped with a rich and savory onion gravy that will have you practically licking your plate clean. Whether you’re hosting a dinner party or just want to treat yourself to some down-home comfort food, this recipe is sure to satisfy all.

Ingredients

  • 6 to 8 bone-in pork chops, (each ½-inch-thick)
  • 2 yellow onions, chopped
  • ½ cup of unsalted butter
  • 32 ounces of chicken stock
  • ⅓ cup of all-purpose flour
  • 2 tablespoons of cornstarch
  • 1 tablespoon of vegetable oil
  • Small amount of cold water
  • 1 teaspoon of Cajun or Creole Seasoning
  • 1½ teaspoons of kosher salt
  • 1½ teaspoons of coarse black pepper
  • Garnish: fresh parsley

Directions

  1. Begin by heating a 12-inch cast iron skillet over medium-high heat. Then, season the pork chops generously with salt and pepper on both sides.
  2. In the hot skillet, add vegetable oil. Sear the pork chops on each side for approximately 3 to 4 minutes until they are browned. Once done, transfer the pork chops to a plate or bowl to collect any excess liquid that drips off. Keep the skillet aside for later use.
  3. Introduce the chopped onions to the skillet. To help loosen any drippings stuck to the bottom, you can add a small amount of cold water and use a wooden spoon to scrape them off. Sauté the onions for 5 minutes, then add the butter. Allow the butter to melt completely before stirring in the flour.
  4. Reduce the heat to medium and continue cooking, stirring constantly, until the onions become soft and brown. Incorporate a small amount of chicken stock and mix well until you achieve a creamy consistency. Add the majority of the remaining chicken stock to the skillet. Arrange the pork chops over the onion gravy, making sure to pour back any liquid from the plate as well.
  5. Pour in any remaining chicken stock and sprinkle in the creole seasoning. Bring the mixture to a boil, cover, and then reduce the heat to a simmer. Let it cook for 2 hours, gently stirring every 15 minutes.
  6. Combine cold water and cornstarch, mixing them together. Remove the pork chops from the skillet. Whisk in the cornstarch mixture into the skillet and bring it to a boil over medium heat. Allow it to boil for 1 to 2 minutes. Remove from heat, and return the pork chops to the skillet, ensuring they are coated with the sauce. If desired, garnish with parsley and serve alongside rice or mashed potatoes.
  7. Enjoy!

Notes:

  • You can use boneless or bone-in pork chops for this recipe.
  • Adjust the amount of cayenne pepper and hot sauce to your preferred spice level.
  • If you don’t have Cajun seasoning, you can make your own by combining 1 tablespoon each of paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
  • Make sure to scrape up any browned bits from the bottom of the pan when making the gravy. This will add extra flavor to your dish.
  • Serve with steamed rice or mashed potatoes for a hearty meal.

Smothered Pork Chops & Onion Gravy is a classic Louisiana dish that is full of flavor and easy to make at home. With tender pork chops smothered in rich onion gravy seasoned with Cajun spices and served alongside delicious sides like greens or cornbread stuffing – it’s no wonder why this dish has been a Southern favorite for generations. Give this recipe a try next time you’re looking for something comforting yet flavorful!

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Healthier Version of Smothered Chicken

Healthy eating can still resemble good, Southern comfort food despite its low-calorie count. Take for instance this recipe from EatingWell, the health-focused food blog; their recipe guide for cooking, preparing, and serving “Smothered Chicken Breasts in Onion Gravy” focuses on a gravy-heavy meal that doesn’t stack up the calories because a minimum amount of oil is used to make the roux base for the dish.

This recipe was penned for EatingWell Magazine by James Beard Award-winning cookbook author Virginia Willis. Willis commented on the misconception that gravy automatically categorizes a meal as unhealthy by saying, “I love gravy; in my mind, there are rivers of it in heaven! Using a minimum amount of oil to make the roux reduces calories. The result is good, country-style cooking—always welcome on my weight-loss plan.”

Ingredients for the Smothered Chicken:

Directions for the Smothered Chicken:

  1. You’ll want to start this recipe by preheating your convection oven to 350°F. Then, in a nearby shallow mixing bowl, stir together your flout, onion powder, paprika, cayenne, 1/4 teaspoon salt, and ⅛ teaspoon pepper.
  2. Pat your boneless, skinless chicken breasts down with a paper towel to remove the excess moisture, and then dredge the chicken breasts into the flour mixture so that both sides of the breasts are coated evenly. Shave off the excess flour after you dredge each chicken piece, and save the remainder of your flour mixture to use later on.
  3. Next, heat 1 tablespoon of extra-virgin olive oil in a large oven-proof skillet over medium-high heat. Once the oil is properly spread throughout the skillet and heated, add your chicken breasts and cook them for about 1 to 2 minutes per side. Wait until one side of the chicken is browned, and then flip for the remaining side; you’ll only flip once. Afterwards transfer the chicken to a plate.
  4. Now, you’ll add in your onions, the remaining 1 tablespoon of extra-virgin olive oil, ½ teaspoon of salt, and ⅛ teaspoon of pepper to the pan and reduce the overall heat to medium. Cook the contents of the pan while stirring occasionally. Continue cooking just until the onions are a golden brown color, which normally takes approximately 5 to 7 minutes total. Once they’re browned, add in your minced garlic and cook until the pan’s contents are quite fragrant, which usually takes approximately 45 to 60 seconds.
  5. At this point, you’ll take the remaining flour mixture that you used to dredge the chicken breasts earlier, and you’ll tip the remaining mixture into the onions while stirring to coat them in the flour. Add the chicken broth to the pan and increase your heat to medium-high, bringing it to a complete boil while stirring often.
  6. After the pan is boiling, adjust the heat so that you’re maintaining a simmer. At which point you’ll add in your reserved chicken, any and all juices that have accumulated, thyme, and your bay leaf. Position your chicken so that they’re nestled into the onions, and turn them to fully coat them.
  7. Lastly, transfer your pan to the oven and bake for about 20-25 minutes. You’re going to keep the chicken in the oven until an instant-read thermometer that’s placed into the thickest part of the chicken registers at 165°F. Once it does, you can discard your bay leaf and serve!

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