Recipe courtesy Chad Kirtland, Rouses Markets
Ingredients:
● 4 Thin cut center cut pork chops, trimmed
● 1 cup flour
● 1 tsp salt
● 1 tsp black pepper
● ½ tsp cayenne pepper
● 1 pound Conecuh Cracked Black Pepper (Conecuh Original or Hickory are also fine.)
● 2 yellow onions, thinly sliced
● 6 Tbsp unsalted butter, divided
● 1 cup chicken broth
● 1 cup Rouses Creole Mustard
● 1 cup hot sauce
● Salt & Pepper
● 1 loaf New Orleans style French bread
● 1 cup mayonnaise (optional)
Instructions:
1. In a small bowl, combine the Creole mustard and hot sauce. Transfer to a squeeze bottle.
2. Combine the flour, salt, pepper, and cayenne in a shallow bowl. Dredge the pork chops
in the flour mixture, coating all surfaces. Shake off any excess flour.
3. Cut the sausage into 6″ pieces and then slice in half lengthwise.
4. In a large skillet over medium high heat, melt 1 Tbsp butter. Add …