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Preserve

Porkchop Étouffée

A pork chop stew simmered in a roux-based gravy with onions, celery, green pepper, and spices.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Pork and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Porkchop Étouffée

Time1 hour

Ingredients

Directions

Prepare the chops

  1. Wash chops and dry on paper towel.

  2. Mix flour, salt, pepper, cayenne, and thyme in bowl.

  3. Coat chops with flour mixture and place in refrigerator for 1 hour.

  4. Discard coating mix.

Make the gravy

  1. In a large skillet, heat bacon grease until almost smoking.

  2. Fry chops until brown and remove.

  3. Add remaining flour and stir until it is brown.

  4. Add the chicken broth and evaporated milk, stirring until it forms a gravy.

  5. Add onion, celery and green pepper and stir until tender.

  6. Add Tabasco to taste and add the pork chops back to the skillet.

  7. Simmer on low for 1 hour until chops are falling off the bone.

Serve

  1. Serve over rice with hot corn bread and greens.

Nutrition, whole recipe (rough)

1153Calories
85 gProtein
31 gFat
128 gCarbs
What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Chicken100g cooked165
Milk1 cup (244ml) whole149
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Bell Pepper1 medium (119g)31
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Celery1 stalk (40g)6
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + chickentop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Thyme + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Thyme + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork chops
Provide the meat that becomes tender during the long, slow simmer.
All-purpose flour
Coats the chops for browning and, browned in fat, thickens the gravy.
Bacon grease
Fries the chops and carries flavour, helping them brown well.
Chicken broth
Forms the liquid base of the gravy and adds savoury depth.
Evaporated milk
Adds creaminess and body to the gravy.
Onion
Softens and adds sweetness and aromatic depth to the gravy.

The step that matters

Browning the roux. Flour must be stirred in hot fat until it turns brown, which gives the gravy its nutty colour and flavour. Stopping too early leaves a pale, raw-tasting base, while overcooking can scorch it and leave a bitter taste.

Swap the celery

How well each one fits the dish's main ingredients (pork, flour, pepper, thyme, onion, chicken, evaporated milk):

  1. Garlicfits better
  2. Marjoramfits better
  3. Parsleyfits about as well
  4. Celerythe original

Fit is the average pairing score against pork, flour, pepper, thyme, onion, chicken, evaporated milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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