Smothered Pork Chops
In this beloved southern recipe, meaty bone-in pork chops are literally
smothered in vegetables and broth, then simmered until the vegetables
have melted into a sauce tailor-made for spooning over rice.
* 4 bone-in pork loin chops, each about 1 inch thick
* Kosher salt and freshly ground pepper, to taste
* 2 Tbs. vegetable oil
* 2 Tbs. unsalted butter
* 1 yellow onion, cut into 1-inch pieces
* 1 red bell pepper, seeded and cut into 1-inch pieces
* 3 celery stalks, cut into 1-inch pieces
* 4 green onions, thinly sliced, white and light green portions separated
* 3 garlic cloves, minced
* 1 tsp. minced fresh thyme
* 3 Tbs. all-purpose flour
* 2 1/2 cups chicken broth
* 1/4 cup heavy cream
* 1 tsp. hot sauce, plus more for serving
* Steamed rice for serving
Season the pork chops with salt and pepper. In a large electric skillet
set on medium-high heat, warm the oil. Add the chops and cook, turning
once, until browned on both sides, about 3 minutes per side. Transfer
to a plate.
Reduce the heat to medium and melt the butter in the skillet. Add the
onion and cook, stirring occasionally and scraping up the browned bits
from the pan bottom, until the onion is translucent, 3 to 5 minutes.
Add the bell pepper, celery, the white portion of the green onions and
the garlic. Cover and cook, stirring occasionally, until the vegetables
are tender, about 8 minutes. Add the thyme and flour and stir well.
Gradually stir in the broth and bring to a simmer.
Return the pork chops to the skillet and reduce the heat to medium-low.
Cover and simmer for 10 minutes, then turn the chops over, cover and
simmer until the pork shows no sign of pink when pierced at the bone,
about 10 minutes more. Transfer the chops to a deep platter and cover
loosely with aluminum foil.
Stir the cream into the gravy in the skillet and bring to a boil. Cook
until thickened, about 4 minutes. Stir in the green portion of the
green onions and the 1 tsp. hot sauce and season with salt. Pour the
gravy over the pork chops and serve immediately with steamed rice. Pass
more hot sauce at the table. Serves 4.
Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).
Fixed 22March2010..... "Mighty Fine"