Smothered Pork Chops

By MelanieAnn

"Pork chops are literally smothered in vegetables and stock, then simmered until the vegetable have melted into a sauce tailor made for spooning over rice (or mashed potatoes). This is a mellow version, so if you crave spicy food, jazz it up with a teaspoon or so of Cajun seasoning."

Ingredients

• 4 center-cut bone-in pork loin chops (about 1 inch thick
• salt and pepper
• 2 tablespoons Canola oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 1 small green pepper, seeded and diced
• 3 stalks celery, diced
• 4 green onions, white and green parts, chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme
• 3 tablespoons all-purpose flour
• 2-1/2 cups chicken broth
• 1/4 cup heavy cream
• Hot pepper sauce
• Steamed rice for serving

Preparation

Step 1

1. Season the pork chops with salt and pepper. In a very large frying pan, heat the oil over medium high heat. Add the chops to the pan and cook until the undersides are browned, about 3 minutes. Turn and brown the second sides, about 3 minutes more. Transfer to a plate.

2. Add the butter to the pan and reduce the heat to medium. When the butter has melted, add the onion, bell pepper, celery, green onions, and garlic and stir with a wooden spoon to loosen any browned bits in the pan. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the thyme. Sprinkle in the flour and stir well. Gradually stir in the stock and bring to a simmer.

3. Return the pork chops to the pan and reduce the heat to medium-low. Cover and simmer until the port shows no sign of pink when pierced at the bone, about 20 minutes. Transfer the pork chops to a deep serving platter and tent with aluminum foil to keep warm.

4. Stir the cream into the gravy in the pan and bring to a boil. Cook until thickened, about 1 minute. Season to taste with salt and hot pepper sauce. Pous the gravy over the pork, and serve at once with the steamed rice.

PUT A SPIN ON IT. Chicken breasts are another excellent condidate for the smothered treatment. Sear boneless, skinless chicken halves for about 2 minutes on each side, then simmer them in the sauce for about 15 minutes.