Veron's Stuffed Porkchops
A real cajun experience
If you have purchased Veron’s Stuffed Pork Chops consider yourself chosen for a Cajun Gourmet Delight; you are within a knife and fork of one of the finest Cajun Products available.
As with most items there is always a story, so sit back open a soft, perfectly chilled white wine of your choice and enjoy.
The story of Veron’s stuffed pork chop recipe
Most “stuffed” eatable products have breadcrumbs or some other filler; not so with Veron’s Stuffed Porkchops. Cut 1-1/2 inches thick from the center of the pork loin stuffed with pure pork sausage and seasoned with a recipe that is 60 years old will take you to the bayous.
A small opening is cut in the top of the chop with a sweeping arc once inside creating a pocket for Veron’s Pure Pork Sausage.
The product you are about to enjoy has a history that literally has sent them “around the world.” If you happen to be from Louisiana or associated with an Oil Field Service company you well know what you possess. Sure, you’re saying to yourself, “I’ve had this kind of product before, “mon cher” (my friend) not so.
Wrapped they look delectable but cooked they will have your guest begging for more; so let’s move to the kitchen: Sure bring your wine turn on Clifton Chenier and you will be “two-stepping” with your loved one around the kitchen table. It won’t be long before the wonderful smells will totally take you over.
You’ll be thinking “Nawlins;” that’s Creole, tonight it’s Cajun; in a matter of minutes the wonderful aroma will be wafting through your kitchen, scents and sounds of friends and family gathering to chat while you cook.
There are many ways to prepare but let me share two of my favorites, the first taught me by my mother.
- YOU NEED A LARGE CAST IRON SKILLET AND LID BOTH WELL SEASONED BY MEANS OF USE, AND THE FOLLOWING.
- 4 pork chops
- 2-white onions
- 1-stalk of celery
- 1-1/2 bell-pepper
- olive oil
- 1-can of 12 oz. frozen orange juice concentrate
- 2-tbls of chopped (minced) garlic
- 3-green onions
- rig rice
- Veron’s Original Seasoning: (I have included the seasoning as part of your purchase)
- Chop the celery, onions and bell-pepper into 1/4 inch pieces.
- Heat the olive oil, saute the “Cajun Trilogy” and garlic sprinkling a little seasoning on the top.
- Once the onions turn white take the porkchops, moving the “trilogy” to the sides of the pot and place the porkchops in the pot.
- Once they are brown on the downside turn them over and place 1/2 of the can of frozen orange juice concentrate on top of them turning the fire down a little.
- 30 to 45 minutes later turn the porkchops over placing the remainder of the concentrate on top and place the lid on top.
- Lower the fire between low and medium and cook for another hour and twenty minutes, checking them every-so-often.
- Should you need to add liquid you can use half can of hot water or the delicate soft white wine. Either works, your choice (I prefer the wine). The gravy this makes is awesome.
- In a 2-quart sauce pan place two cups of raw rice, (if you can get pop-corn rice that would be better).
- Wash the rice three or four times, after the water stays clear cover the rice with enough water to cover the first joint of your index finger.
- Put some butter in the pot and bring to a boil with the lid off.
- Once it reaches a boil cover with a lid and continue boiling for 5-minutes.
- After five minutes turn the fire down to low and cook for 15 minutes………….it will be wonderful.
You are now ready.
- Turn the Zydeco or Jazz down a little,
- chop the green onions into small pieces.
- Place rice in your plate cover with gravy and sprinkle the chopped green onions on top, Mon Cher the aroma is awesome, wonderful;
- Be careful as you remove the chops from the pot they may fall apart.
- Serve up some Caesar salad,
- break off a piece of garlic bread (either store bought or some you made),
- pour a little more wine in the glass,
- thank the Lord for all his wonderful blessing and “BON-APPÉTIT.”
For the grill outside: Turn on the outside music, pour your drink of choice and you are ready.
The next takes only a BBQ grill.
- Heat up the grill to really hot.
- Place the chops on the grill after it has been hot for 15 or 20 minutes. This will sear grill marks on one side.
- Leave them on one side for approximately 3 minutes, turn over and do the same thing. Now you should have grill marks on both sides.
- Turn the fire down to medium on one side of your grill and place the chops on the other side.
- If cooking by charcoal build the fire on one side to white hot and sear the meat the same way.
- Move to other side of grill, you may have to crack the lid a little so it doesn’t get to hot and cook too fast. The secret with both recipes is cooking slow.
- It will take about an hour per side with the heat low, you need only check them every now and then.
- Make garlic bread and Caesar salad.
This method does not involve Rig Rice, but you will need to cook a couple of yam patties. Okay, Okay they’re easy.
- Go to your grocery store and buy the frozen yam patties,
- let them thaw place in a flat pan
- season with Veron’s,
- put some butter,
- drizzle some Grande Marnier over the top
- bake at 350 until done. Awesome!