Home Main Meal African Pork Chop Recipe

African Pork Chop Recipe

by admin

Pork Chops in Lemon-Caper Sauce Recipe - NYT Cooking

Here’s my favorite recipe in Toni Tipton-Martin’s excellent and invaluable “Jubilee: Recipes From Two Centuries of African American Cooking” (2019). It’s a remix of one that the chef Nathaniel Burton collected into his 1978 opus, “Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets,” and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith’s 2009 collection of recipes, “B. Smith Cooks Southern-Style.” It’s a dish of smothered pork chops, essentially, made into something glorious and elegant. “The food history of Blacks in America has been a story of the food of survival,” she told me in an interview. “We need to start celebrating the food they made at work.”

Provided by: EasyRecipesCooking.com

Total time: 35 minutes

Yield: 4 servings

Ingredients:

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

African Pork and Peanut Stew Recipe - EasyRecipesCooking.com

Serve with the chopped cilantro and peanuts on top. If desired, pass additional red pepper flakes on the side

Total time: 1 hours 5 minutes

Prep time: 15 minutes

Cook time: 50 minutes

Yield: 6-8 serving(s)

Ingredients:

2 tablespoons peanut oil, divided
2 lbs boneless pork butt, cut into 1 in cubes
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2-1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 bay leaf
1 teaspoon salt
2 cups chicken broth
3 tablespoons tomato paste
1/2 cup chunky peanut butter
2 plum tomatoes, seeded and chopped
1 green bell pepper, cut into 1-inch pieces
1/4 cup cilantro, chopped
1/2 cup unsalted peanuts, shelled

Steps:

  • In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
  • Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
  • Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
  • Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.

Nutrition Facts:

Calories 614.8, FatContent 46.4, SaturatedFatContent 12, CholesterolContent 99.8, SodiumContent 901.3, CarbohydrateContent 13.4, FiberContent 3.9, SugarContent 4.9, ProteinContent 38.1

You may also like

Leave a Comment