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Smothered Pork Chops in Cream Gravy

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



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






Instructions



1. 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.
   
   
2. Add onion and green pepper to skillet, and sauté until lightly caramelized. Transfer to top of chops; sprinkle with Cajun seasoning.
   
   
3. In same skillet, add enough butter to bring drippings to ½ cup. Whisk in flour, a little at a time, until no lumps remain.
   
   
4. Combine water and half-and-half, and slowly pour into flour mixture, stirring constantly. Cook and stir 5 minutes. Pour over chops, covering completely.
   
   
5. Cover baking pan with foil, and bake 1 to 1½ 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