12/03/2025
🥘 Smothered Pork Chops (The Dry Roux Kitchen Style!)
Tonight we’re cooking up something cozy, comforting, and full of Louisiana flavor — Smothered Pork Chops using our dry roux, the Holy Trinity, and the Pope! 😋🔥
Here’s the recipe so you can cook along:
🧂 Ingredients
• 4–6 pork chops
• 2–3 tbsp The Dry Roux Kitchen (medium or dark)
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced (The Holy Trinity)
• 3–4 garlic cloves, minced (The Pope)
• 3 cups chicken broth
• Salt, pepper, Cajun seasoning
• Oil of your choice.
🍳 Instructions
1️⃣ Season pork chops with the confidence of a grandma in the kitchen, Brown them on both sides and set aside.
2️⃣ In the same pan, sauté the Holy Trinity until soft (5-8 mins and this will "pull up" the bottom of the pan giving more flavor).
3️⃣ Add the Pope (garlic) and cook 1 more minute.
4️⃣ Sprinkle 2–3 tbsp dry roux over the veggies. Slowly pour in broth, stirring until smooth and thick.
5️⃣ Add pork chops back in and don't throw out the Grimese (the drippings from the porkchops), cover, and simmer 35–45 minutes until tender.
6️⃣ Serve over rice, mashed potatoes, or anything that loves gravy!
Nothing beats a Southern classic made easy. 🥄✨
If you make it, tag The Dry Roux Kitchen — I love seeing your creations!
