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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. honey
- 2 floz applejack brandy
- 4 cloves garlic (crushed)
- 1 pinch red pepper flakes
- 2 floz extra-virgin olive oil
- 8 bone-in ribeye pork chops (10-12 oz wt)
- kosher salt (To taste)
- 2 floz peanut oil
- 8 oz. andouille sausage (quarted lengthwise, 1/4" thick)
- 1/3 cup all-purpose flour
- 1 cup onions (small dice)
- 1/2 cup red bell pepper (small dice)
- 1/2 cup green bell pepper (small dice)
- 1/2 cup celery (small dice)
- 1 bay leaf (each)
- 1/2 tsp. red pepper flakes
- 2 Tbsp. garlic (chopped)
- 2 Tbsp. jalapeno chilies (seeded & minced)
- 3 cups green tomatoes (hard, cored, large dice)
- 3 cups chicken stock
- salt
- pepper
- cider vinegar (To taste)
- 1/4 cup basil (chopped)
- 1/4 cup oregano (chopped)
- 1/4 cup parsley (chopped)
- 12 pickled okra (each, split lengthwise)
- 1/2 cup scallions (sliced thin)
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Directions
- 1. Combine honey, brandy, garlic, red pepper flakes and olive oil & mix well
- Submerge chops & marinate for 3-4 hours, refrigerated, turning occasionally
- 2. Remove from refrigeration 30 minutes before cooking
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