Pork Chop Stacker Recipe
Center cut pork loin hand-breaded and fried to a golden brown. Topped with shrimp etouffee and an onion ring. Served with our seasoned rice. Choice of one side.
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Ingredients
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Pork Chop
Shrimp Etouffee
Onion Rings
Seasoned Rice
Method
Pork Chop Preparation
- 1
Season Pork
Season the pork loin pieces with salt and black pepper on both sides.
- 2
- 3
Bread the Pork
Dredge each pork loin piece in flour, dip in beaten eggs, and coat with bread crumbs.
- 4
Fry Pork Chops
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded pork chops and fry until golden brown and cooked through, about 4-5 minutes per side.
- 5
Drain Pork Chops
Once cooked, remove the pork chops from the skillet and drain on paper towels.
Shrimp Etouffee Preparation
- 6
- 7
Add Garlic
Add minced garlic and cook for an additional minute until fragrant.
- 8
Combine Ingredients
Stir in the canned diced tomatoes and chicken broth, then add Cajun seasoning, salt, and black pepper. Bring to a simmer.
- 9
Cook Shrimp
Add the peeled and deveined shrimp, and cook until shrimp are pink and cooked through, about 3-4 minutes.
- 10
Set Aside Etouffee
Remove from heat and set aside until ready to serve.
Onion Ring Preparation
- 11
- 12
- 13
Drain Onion Rings
Remove from the skillet and drain on paper towels.
Seasoned Rice Preparation
- 14
Prepare Rice
In a pot, bring water to a boil. Add salt and butter, then stir in the long-grain rice.
- 15
Cook Rice
Cover, reduce heat to low and simmer for 18-20 minutes or until rice is tender and water is absorbed.
- 16
Fluff Rice
Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
