A hearty and flavorful dish featuring tender pork chops, smoky sausage, and comforting potatoes in a rich sauce.
Combine all the seasoning mix ingredients in a small bowl.
Mixing the spices thoroughly ensures an even distribution of flavors.
Sprinkle the seasoning mix generously over both sides of the pork chops.
Pat the seasoning onto the pork chops to help it adhere better.
Heat the olive oil in a Dutch oven over medium-high heat.
Ensure the oil is hot enough to sear the meat effectively.
Sear the pork chops in the hot oil until browned on both sides, about 2 minutes per side.
Avoid overcrowding the pot to maintain a good sear.
Remove the pork chops and set them aside.
Place the pork chops on a plate to catch any juices.
Lower the heat to medium and add the flour to the pot, stirring constantly to create a roux.
Cook the roux until it reaches a peanut butter color for a rich flavor.
Add the onions, salt, and pepper to the roux and cook until softened.
Stir frequently to prevent sticking.
Stir in the garlic and bay leaf, cooking for another minute.
Adding garlic later prevents it from burning.
Pour in the chicken broth and water, bringing the mixture to a boil.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Return the pork chops to the pot, reduce the heat to low, cover, and simmer for 45 minutes.
Simmering slowly ensures the pork chops become tender.
Add the sausage and potatoes to the pot, bringing it back to a boil.
Cut the potatoes into even pieces for uniform cooking.
Reduce the heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
Stir gently to avoid breaking the potatoes.
Serve the dish hot, optionally with steamed rice or a side salad.
Garnish with fresh parsley for a pop of color and freshness.
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