Tuesday, July 13, 2010

Low Country Smothered Pork Chops

'LowCountry Smothered Pork Chops'
Source: Paula Deen


4 center-cut pork chops, 1-inch thick
Salt and pepper to taste
Ground cayenne pepper (optional, I don't use it)
2 tablespoons butter
1/4 cup all-purpose flour, spread on a plate
2 medium green bell peppers cut into strips
2 yellow onions, trimmed, cut lengthwise
3 cloves garlic, minced
2 cups chicken broth
2 to 3 dashes Worcestershire sauce


Season chops on both sides with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.

Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer.

Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover and allow to simmer for 45 minutes or until chops are tender.



1 comment:

  1. Hi Mercedes! These pork chops look absolutely DELICIOUS. I've seen something similar pop up on a lot of different food blogs lately -- I think Trisha Yearwood has a similar recipe in her cookbook? They sound so simple, but I bet they taste just amazing. These are definitely on my (long) list to try!


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