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Smothered Pork Chops w/ Mushrooms




Source of Recipe


Patti Labelle






List of Ingredients



• 2 Tbsp vegetable oil
  
• 4 - 8 oz center-cut pork chops with bone
  
• 1/2 tsp salt, plus more to taste
  
• 1/4 tsp black pepper, plus more to taste
  
• 1 medium onion, chopped
  
• 2 medium celery ribs, chopped
  
• 1/2 medium green bell pepper, seeded and chopped (about 1/2 cup)
  
• 2 garlic cloves, chopped
  
• 10 oz fresh mushrooms, sliced
  
• 3 Tbsp all-purpose flour
  
• 1 1/2 tsp chopped fresh thyme or 1/2 tsp dried
  
• 1 cup chicken broth or water
  
• 1 cup milk
  
• Hot red pepper sauce
  






Instructions



1. In a large skillet, preferably cast-iron, heat 1 tablesoon of the oil over medium-high heat. Season the pork chops with salt and pepper. Cook until the underside is browned, about 4 minutes. Turn and brown the other side, about 4 more minutes. Trasfer to a plate and set aside.
   
2. Add the remaining 1 tablespoon of oil to the skillet and reduce the heat to medium. Add the onion, celery, green pepper, and garlic. Cook, stirring often, until they give off their liquid, it evaporates, and they begin to brown, about 8 minutes.
   
3. Sprinkle the vegetables with flour and thyme and stir well. Stir in the broth and milk and bring to a simmer. Return the pork chops and any juices on the plate to the skillet. Reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pork shows no sign of pink when pierced at the bone, 25 to 30 minutes. Season the sauce with hot pepper sauce. Serve hot.
   






Final Comments


Makes 4 servings