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 saut�ed peppers and onion, and then baked low and slow�though the dish may also be low-simmered on the stovetop."
List of Ingredients
◦ 2 tablespoons olive or cooking oil
◦ 4 to 6 bone-in pork chops
◦ Kosher salt and black pepper to taste
◦ � large Vidalia or yellow onion, sliced
◦ � large green bell pepper, sliced
◦ Sprinkling of Cajun seasoning
◦ Butter
◦ � cup all-purpose flour
◦ 2 cups water
◦ 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 saut� until lightly caramelized. Transfer to top of chops; sprinkle with Cajun seasoning. In same skillet, add enough butter to bring drippings to � 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 � 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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