Friday, December 2, 2011
Smothered Pork Chops
I love southern food and this is one of them. I recently got a dutch oven as a gift and it is perfect for for making tender thick cut pork chops browned and smothered ( slow cooked in gravy). I just love gravy and this dish is perfect over white rice. Basically, you will be eating rice and brown gravy with a bonus, tender pork chop. I will not be giving you the exact measurements of the ingredients but will walk you through the basic smothering steps with pictures and all. so enjoy and feel free to email me with questions and comments.
1.5 to 2 lb pork chops of your choice ( I used bone in, thick cuts)
1 medium onion, chopped
1/2 green bell pepper, chopped
1 Tsp Cajun seasoning powder, optional (salt and peeper will work too)
2 TBS soy sauce
4 Cups stock/broth/ or water
2 TBS oil
3/4 Cup flour
Rinse and dry the pork with paper towels. Season with salt and pepper or Cajun seasoning powder.
Heat the oil the Dutch oven or big skillet.
Put the flour in a plastic bag and shake the pork chops one by one and add to the hot oil and brown them on both sides. Take them out and set aside.
Add the onions and peppers to the pan and saute them till tender about 5 minutes. Then add the soy sauce. Cook for a minute or two.
Then add your choice of stock ( I used turkey stock I made after Thanksgiving. Bring to a slow boil.
Add your pork chops back into the boiling gravy and cover. Let simmer till pork is fork tender. (this will depend on your pork and the cook ware you use) I did about 2 hours. Taste the gravy and season as needed.
The final results looks like this. Serve with rice.