I always like to serve Cajun food on Mardi Gras, and the following Instant Pot Mardi Gras Pork Chops Étouffée; are quick and easy, but very good. They start with boneless pork loin chops that are browned in the Instant Pot, then removed from the pot to sauté vegetables – the Cajun Trinity, of course – along with Cajun seasoning (recipe below for my favorite, but use what is in your cupboard), thyme, garlic, eggplant, and a medium roux. The result is tender pork with a mouthwatering sauce that goes well over rice. You’ll want to include crusty bread to soak up the sauce.

Since the colors of Mardi Gras are Green (representing Faith), Purple (representing Justice), and Gold (representing Power), I have included vegetables in those colors, both in the dish and as a garnish. The term Étouffée comes from a French term meaning “to smother,” and most Étouffée dishes contain seafood However, this one is an exception and you’ll find yourself making it again and again because it can be made in less than 30 minutes.

6 Servings



2 tablespoons vegetable oil
2 pounds boneless pork loin, cut into 6 slices and trimmed of any fat
1 teaspoon N'awlins Seasoning, plus additional to taste (recipe below) or use your favorite Cajun seasoning

1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
1 large red onion, (save a 1" slice for garnish) chopped
4 cloves garlic, finely minces
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon freshly ground black pepper, more or less to taste

1 medium eggplant, cut into 1" cubes (leave the purple skin on)
1 15 oz. can diced tomatoes, blended
1 1/2 cups water

Roux
1/2 cup vegetable oil
1/2 to 3/4 cup flour

Louisiana Hot Sauce

Garnish
yellow bell pepper, cut into 1/2" squares
green bell pepper, cut into 1/2" squares
red onion, reserved red onion cut into 1/2" squares

1. Turn the Instant Pot to the sauté setting. Add the 2 tablespoons vegetable oil and brown the pork chops on both sides, sprinkling liberally with the N'awlins Seasoning. Remove from the pot and add the green pepper, celery, red onion, garlic, thyme, bay leaf and pepper; sauté until the vegetables begin to soften. Stir in the eggplant, tomatoes, and water. Cover the pot, set the valve to sealing, and set to Manual for 7 minutes.
2. While the chops are cooking, heat the 1/2 cup vegetable oil in a small skillet. Whisk in 1/2 cup flour and cook over medium heat until the mixture is the color of peanut butter (medium roux). Add additional flour if the mixture is thin. Set aside.
3. When the cycle has finished, let sit 10 minutes, then release the pressure. Spoon the chops and big chunks of vegetables into a bowl.
4. Set the pot to the sauté setting and whisk in the roux. Stir until the sauce thickens. Add the pork chops and vegetable chunks and heat through. Taste and add additional N'awlins seasoning and Louisiana Hot Sauce to taste. Sprinkle each serving with squares of yellow pepper, green pepper, and chunks of red onion. Serve over rice.

N'awlins Seasoning: Mix together:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons thyme
2 tablespoons bay leaves, crushed
1 tablespoon parsley flakes
1 teaspoon basil leaves
2 tablespoons black pepper
1 tablespoon cayenne pepper
1 teaspoon Accent, (optional)
1 cup salt, (or light salt)

Store in an airtight container.

Amount Per Serving
Calories 573 Calories from Fat 314
Percent Total Calories From: Fat 55% Protein 26% Carb. 19%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 7 g
Cholesterol 94 mg
Sodium 193 mg
Total Carbohydrate 28 g
Dietary Fiber 2 g
Sugars 0 g
Protein 37 g

Vitamin A 45% Vitamin C 143% Calcium 0% Iron 17%