Robo-Prep!

New Orleans’ Fried Pork Chop and Sausage Gravy Sandwich!

Ingredients:
– 1 large pork chop
– Olive oil
– 2 cloves garlic, minced
– 2 tablespoons Worcestershire sauce
– 2 tablespoons Dijon mustard
– 1 teaspoon Italian seasoning
– ½ teaspoon black pepper
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– ½ teaspoon sea salt
– ½ teaspoon ground black pepper
– 2 cups whole milk
– 2 cups sage sausage, cooked and crumbled
– 2 tablespoons fresh parsley, minced
– 2 tablespoons butter, at room temperature
– 2 ciabatta baguettes, halved

Instructions:
1. Preheat a large frying pan with olive oil over medium heat.
2. Mix the minced garlic, Worcesteshire sauce, Dijon mustard, Italian seasoning, and ½ teaspoon black pepper together in a medium bowl.
3. Dip the pork chop in the marinade and place it in the pan.
4. Cook the pork chop for 3 minutes per side, or until it is golden brown and cooked through.
5. Remove the pork chop from the pan and set aside.
6. Add the butter and flour to the pan and stir.
7. Slowly pour in the milk, stirring constantly and season with the salt and pepper.
8. Cook the gravy for 3 minutes until it thickens.
9. Add the sausage and parsley and stir until well combined.
10. Spread 1 tablespoon of butter on each side of the baguettes, then place them in a preheated oven at 375° F for 10 minutes.
11. Once the baguettes are toasted, assemble the sandwich by layering the pork chop with the sausage gravy.

Pair with:
A hoppy beer like an India Pale Ale.

Descriptive Paragraph:
This scrumptious sandwich is packed with flavor! The pork chop is marinated in a savory blend of Worcestershire sauce, dijon mustard and Italian seasoning- giving it a flavorful kick. Then it is fried to golden perfection, accompanied by a creamy and delicious sausage gravy- made with plenty of fresh parsley. All of this mouthwatering goodness is served between two halves of a lightly toasted and buttery ciabatta baguette.

New Orleans’ Fried Pork Chop and Sausage Gravy Sandwich

A Traditional New Orleans Favorite

The Fried Pork Chop and Sausage Gravy Sandwich is a traditional sandwich dish originating from New Orleans, Louisiana. It is a delicious combination of a fried pork chop and creamy, flavorful sausage gravy, served on a choice of bread (usually French bread) and often topped with some other add-ons, including onions and pickles.The sandwich was originally created by the city’s chefs as an inexpensive, yet protein-rich dish, and is popularly sold at fast food joints, cafes and other eateries in New Orleans.

Making the Sandwich Gluten-Free

People who are gluten-intolerant don’t have to miss out on the Fried Pork Chop and Sausage Gravy Sandwich — it can easily be made to be gluten-free by replacing the bread with a preferred gluten-free bread. Alternately, the sandwich can be served in a bowl, with the pork chop and gravy served together in a skillet or deep dish. Additionally, gluten-free sausage gravy can easily be created by substituting certain grain-based thickeners with gluten-free alternatives — such as arrowroot or cornstarch.

Adapting the Recipe for a Vegan Diet

Vegan diners don’t have to miss out on the New Orleans’ favorite either — a vegan version of the Fried Pork Chop and Sausage Gravy Sandwich can be created using plant-based alternatives for the two main ingredients. Perhaps the most popular substitute for the pork chop is the Beyond Meat “Chik’n Strip”, which has a comparable texture and flavor, when fried. To veganize the gravy, it is a simple matter of substituting animal-based fats for plant-based options, such as vegan butter and olive oil.

Discover More about the Fried Pork Chop and Sausage Gravy Sandwich

This traditional New Orleans sandwich has been around for many years and continues to enjoy widespread popularity in the region. To learn more about this delicious dish, visit Wikipedia’s article on the Fried Pork Chop and Sausage Gravy Sandwich, or this article from the New Orleans Advocate which delves into the fascinating history behind the sandwich – from its creator’s restaurant in New Orleans East to its current popularity in the city.