Oftentimes I get a hankering for a pot roast and gravy, but I don’t just want the normal pot roast. I need something a little different. So, why not try it with pork instead and give it a creole twist to have it taste more southern and rich. Cue the creation of Creole Smothered Pork.
My family loved this recipe and compared it to the taste of an etoufee. And I would have to agree! It had that thick roux-like texture gravy that has a deep rich flavor. It had a delicious bell pepper flavor as well from that holy trinity that cajun and creole recipes have.
This creole smothered pork was mouth-watering and savory. The perfect dinner.
Checkout my recipe video below!
Now in this recipe I used pork tenderloin because that’s what I had at the time and this recipe came on a whim. But in the future, I will use a pork roast to give a touch more flavor and tenderness.
This pork tenderloin was delicious. However, if I had cooked this for another hour or so, the meat would have easily become dried out. It can become stringy, so that’s why I cubed it up into smaller pieces for it to become fork tender quicker.
I truly prefer pork roast for these types of recipes. It has the “dark meat” of the pig which is always more moist and tender.
Sometimes, though you just don’t have a pork roast on hand to use, so you use what you have!
I’ll be honest…
Pot Roast is one of my favorite meals, ever.
I’ve seen variations of this smothered pork recipe on several influencers social media too, so I knew I wanted to try it out!
This recipe can easily be converted to slow-cooker/crockpot and even instant pot. I would simply sear the meat first and then plop everything into the cooker. Slow cook for at least 6 hours on high. Instant Pot would be a 30 minute pressure cook after searing and then a natural release until done.
This awesome dutch oven pot is my favorite to use for most of my home-cooking recipes too. I use it almost daily!
It almost made it to our top 10 family faves, but it was a close number 12. It’s definitely mouth-watering.
I hope you and your family enjoy this as much as we did. We can’t wait to make this again!
Creole Smothered Pork
Ingredients
- 2-3 lbs pork chops or pork roast ,fat trimmed and in 2in chunks
- 2-3 tbsp tallow or butter
- 1/2 orange bell pepper ,chopped
- 1/2 red bell pepper ,chopped
- 1/2 green bell pepper ,chopped
- 1 whole onion ,chopped
- 2 tbsp minced garlic ,5-6 cloves
- 2 stalks celery
- 1/2 cup flour
- 2-3 tbsp favorite season-all
- 2 tbsp Worcestershire sauce
- 1 tbsp seasoning gravy (gravy master)
- 2 tbsp vegetable or beef bouillon paste (better than bouillon)
- 2 cups water
Instructions
- Add tallow to dutch oven or large pot.
- Cut up all vegetables and add to pot. Heat veggies on medium heat until translucent
- Trim most of the fat from pork chops and cut the chops into 2 inch chunks.
- In a large bowl add the cup of flour and seasonings. Then add the pork chunks to the flour mixture and toss until each chunk is full coated. Reserve the flour mix for later.
- Remove veggies from the pot onto a plate or bowl.
- Add one more tablespoon of tallow to the pot and melt. Sear pork chunks in batches to the pot until the edges are crispy and all sides are browned.
- Add your veggies, worchestire, seasoning gravy, bouillon and water to the pot.
- Sprinkle in 2-3 tablespoons of the reserved flour mixture into the pot.
- Simmer for 20 minutes.
- Cover and turn the heat to low for 1.5 hours.
- Remove the lid and simmer for another 30 minutes to cook down the liquid for gravy if the gravy is not thick enough you can use the reserved flour mixture and water as a slurry to thicken it more.
- Serve over rice and enjoy!
