Smothered Pork Chops
Smothered Pork Chops
Ingredients needed:
8 thinly cut (about 1/2 inch thick) pork chops (about 3 pounds total)
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
Two 14 1/2-ounce cans low-sodium chicken broth or 3 1/2 cans of chicken stock
1 1/2 cans water (measured in the chicken broth cans)
1 pound smoked sausage or andouille cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
steamed white rice or rice pilaf
Season both sides of the chops with salt and pepper.
Heat the olive oil in a large heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter.
Set aside.
Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes.
Add the garlic, bay leaves, chicken broth, and water and bring to a boil.
Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes.
Add the smoked sausage and the potatoes. Bring to a boil, then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.
Remove the bay leaves. Remove from the heat.
Serve with either steamed white rice or rice pilaf.
Makes 4 servings (2 chops each) or 8 servings.
Ingredients needed:
8 thinly cut (about 1/2 inch thick) pork chops (about 3 pounds total)
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
Two 14 1/2-ounce cans low-sodium chicken broth or 3 1/2 cans of chicken stock
1 1/2 cans water (measured in the chicken broth cans)
1 pound smoked sausage or andouille cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
steamed white rice or rice pilaf
Season both sides of the chops with salt and pepper.
Heat the olive oil in a large heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter.
Set aside.
Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes.
Add the garlic, bay leaves, chicken broth, and water and bring to a boil.
Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes.
Add the smoked sausage and the potatoes. Bring to a boil, then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.
Remove the bay leaves. Remove from the heat.
Serve with either steamed white rice or rice pilaf.
Makes 4 servings (2 chops each) or 8 servings.
posted by Unknown at 10:05 PM
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