Smothered Pork Chops
Ingredients
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon black pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Seasoning Mix
- 6 center cut-pork chops, 1/2-inch thick
- 6 tablespoons canola oil, divided
- 1/2 cup all purpose flour
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped celery
- 3 garlic cloves, minced
- 3 cups warm beef broth or stock
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 1 8-ounce package sliced cremini mushrooms
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh parsley
- Baked Rice, for serving (see recipe)
Instructions
In a small bowl, thoroughly combine seasoning mix. Season pork chops with 2 teaspoons seasoning mix; set the rest aside. In a large saucepan over medium-high heat, heat 2 tablespoons oil. Working in batches, brown chops on both sides. Transfer browned chops to a plate and tent with foil to keep warm. Add reserved 4 tablespoons oil to pan. Once oil begins to smoke, make a roux by gradually adding the flour whisking continuously and vigorously after each addition until smooth. Continue whisking until the roux is the color of peanut butter. Add onions, bell peppers and celery. Reduce heat to medium and continue whisking until vegetables are tender, about 2 minutes. Add garlic and cook an additional 2 minutes. Gradually whisk in warm beef broth; bring to a boil. Return pork chops to pan and stir in Lea & Perrins. Cover pan, reduce heat and simmer for 45 minutes, stirring occasionally. Add mushrooms and green onions. Cook, covered, until pork chops are fork-tender, about 15 minutes more. Remove pan from heat and stir in parsley. Adjust seasonings, if necessary. Serve over Baked Rice. Makes 6 servings.