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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


 

 

 


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