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Smothered Pork Chops in Cream Gravy

Source of Recipe

From "Deep South Dish" by Mary Foreman


Recipe Introduction

"Pork chops here are smothered in a cream gravy and dressed with sautéed peppers and onion, and then baked low and slow—though the dish may also be low-simmered on the stovetop."

List of Ingredients

â—¦ 2 tablespoons olive or cooking oil
â—¦ 4 to 6 bone-in pork chops
â—¦ Kosher salt and black pepper to taste
â—¦ ½ large Vidalia or yellow onion, sliced
â—¦ ½ large green bell pepper, sliced
â—¦ Sprinkling of Cajun seasoning
â—¦ Butter
â—¦ ½ cup all-purpose flour
â—¦ 2 cups water
â—¦ 2 cups half-and-half or milk


Recipe

Preheat oven to 325° F. Heat oil in a large skillet over medium heat. Season pork chops with salt and pepper. Add chops to skillet, and sear on both sides. Remove to a baking pan.

Add onion and green pepper to skillet, and sauté until lightly caramelized. Transfer to top of chops; sprinkle with Cajun seasoning. In same skillet, add enough butter to bring drippings to ½ cup. Whisk in flour, a little at a time, until no lumps remain. Combine water and half-and-half, and slowly pour into flour mixture, stirring constantly. Cook and stir 5 minutes. Pour over chops, covering completely.

Cover baking pan with foil, and bake 1 to 1 ½ hours, or until tender. (May also slow simmer on the stovetop in a covered skillet, checking occasionally to make sure it is not sticking.) Serve over a bed of rice, or with mashed potatoes.

Makes 4 to 6 servings