Ingredients

• 4 x Thick Pork Chops

• 2 x Cups okra, trimmed, washed and sliced length wise

• Plain flour

• Vegetable Oil

• 2 x Two medium onions - diced

• 4 x Large garlic cloves - finely minced

• 1 x Teaspoon dried oregano

• 1 x Teaspoon dried thyme

• 1 x Teaspoon sweet paprika

• 1 x Teaspoon freshly ground ginger

• 1/2 x Teaspoon cayenne peper or your choice of chilli flakes and to your taste

• 1/4 x Teaspoon black pepper

• 2 x Cups best home made style chicken stock - Important

• 1/2 Cup sour cream

• 1/2 x Cup chopped flat leaf parsley

• Minimal Salt to your diet or taste

Preparation

First, trim, wash and pat dry the okra, then in a pan with a little vegetable oil fry down until just starting to soften then set aside.

Next, pat dry the pork chops and lightly dust with the flour then in the same pan as the okra add a little more vegetable oil and well brown the pork chops on both sides then set aside.

Continuing with the same pan fry down the onions and garlic and when caramelised, carefully add the spices (without burning), ginger, salt and pepper. Then add the stock and return the okra taking care not to break up and stir.

Next return the pork chops and add the sour cream and stir to bring everything together. Cover the pork chops with the sauce/gravy and cook for around 15 minutes until the pork is done to your liking just starting to firm.

Add the chopped parsley and serve with your choice of rice.

Important: Best home made chicken stock is always best and important. Avoid the over salted supermarket cardboard stocks.

Comments: Traditional Gullah Geechee dishes would have Cayenne Pepper, however, a milder chilli if preferred would work nicely. See Spice Road Spices Spices to order all herbs and spices