Being part of large Cajun families means that everyone "talks shop" and "talks food". It's the biggest pastime, and honestly, sometimes disputes erupt over who does which dish best. (Seriously, don't look up "man stabs over food louisiana".)
At the last crawfish boil (y'all, I will GAIN weight for crawfish), one of the cousins showed off his new Cajun-made Hibachi grills. Which is sweet looking, but I won't buy one until I have a proper place to store it. Yes Hibachi conversations in the middle of a Crawfish boil. Our blood, sweat, and tears is food.
But wait, there's more:
He mentioned in passing that frying pork chops in peanut oil and breading it with only the seasoning, not the corn meal, has it fly off the serving table near as fast as you put it out.
And I bought 9 pork chops, on sale. But I wanted to crockpot them.
So, I oiled the inside of the crockpot with peanut oil, and oiled both sides of some wax paper with peanut oil...and then seasoned the heck out of the chops. It takes as much oil as it takes to sufficiently coat it, most likely about 6 tbsp.
Seasoning mix:
Soul seasoning (A salt, sugar, garlic, red pepper, black pepper, paprika blend, so yes, you can make your own, or buy a genuinely Cajun blend): 1 heaping tbsp (close to 1 1/2 tbsp)
Chilli powder: 1 heaping tbsp (close to 1 1/4 tbsp)
Curry powder: 1 heaping tbsp (close to 2 tbsp)
Thyme powder: 1 scant tbsp (means it is just at or just shy of 1 tbsp)
This coats about 3 chops.
Place in Ziploc, seal, shake.
Open, place in pork chop, seal, shake. Make sure it's covered completely.
Take out pork chop, put 2 in bottom of crockpot, place oiled wax paper on top. Repeat until 6 are in the pot.
I covered it with an oiled wax paper, to keep moisture close.
Turn on low for 4-6 hours, and ignore.
For the last 3, I skipped the Thyme and used some Isagenix Greens, which should mellow it out, a bit, because the seasoning is strong, the way I like it. It comes out dark and delicious.
Let's eat!
Erma Gerd. Yes indeed.
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