Monday, September 12, 2011

Smothered Pork Chops

 Ok, this is seriously one of the easiest and yummiest recipes I've tried in a long time. I've literally made it TWICE in the last week! Actually, I think I might need to make it again. The recipe comes from Paula Deen. Well, actually, it comes from a guest she had on her show. As soon as I saw it I knew I had to try it, and OMG they're just fabulous.
 Do you know how when you cook a pork chop, sometimes it can be a little bit dry? Or maybe the meat is a little bit tough? Well, you don't have to worry about that anymore. This is the recipe for you. The meat just falls off the bone and it's so moist and juicy....MMMMMM it's so good you might just have to slap someone. You should make this for dinner, like TONIGHT! Seriously.

 4 center cut pork chops, 1" thick
Salt and freshly ground black pepper
ground cayenne pepper
2 tablespoons butter
1/4 cup ll purpose flour, spread on a plate
2 medium green bell peppers, cut int strips
2 yellow onions, cut lengthwise
3 cloves garlic
2 cups chicken broth
2-3 dashes of Worcestershire sauce

Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.
Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

Since there's only one of me, I just made TWO pork chops at a time instead of four. I only used half as many onions and peppers, but I still made the same amount of gravy.
To thicken the gravy, I just stir a a tablespoon of flour into a little cold water or chicken stock, then add it to the pan.
I served it with white rice, but I think this dish screams for mashed potatoes. Serve it with some applesauce and a green vegetable and you're all set!
If you don't have a cast iron skillet, you can probably use any heavy skillet or even a dutch oven.

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