"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Smothered Pork Chops Recipe

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This recipe for Smothered Pork Chops, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8-10 pork chops (rib or center cut)
½ cup red onion, finely chopped
½ cup green onion, finely chopped
¼ cup celery, finely chopped
4-5 cloves garlic, finely chopped
1 cup baby Portobello mushrooms, sliced thick
1 8 oz can of tomatoes
1 cup beef broth
¼ cup cooking sherry
1 tbsp flour or Wondra flour
salt and seasoned pepper to taste

Directions:
Directions:
Season pork chops with salt and pepper and brown in olive oil in a large sauté pan. Remove from pan and set aside. Add chopped onion, celery and garlic to drippings. Saute vegetables until transparent and limp in texture. Add beef broth, tomatoes and sherry to mixture and continue simmering on low heat for 5 minutes. Return pork chops to pan and simmer for another 10-15 minutes. Remove pork chops and strain vegetables from the sauce. Add mushrooms to sauce and simmer for five minutes. Thicken sauce with Wondra to desired consistency and pour over pork chops. Serve with collard greens and cornbread.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:

This is another recipe that has been influenced by New Orleans, using the Creole seasonings. Many Southerners prepare pork with collard greens and corn bread. That’s true “country”, but you can get creative, as I have over the years and add your favorite spices of choice. I like to coat the pork chops in Tandoori seasoning and add a pinch of curry, for a more interesting, exotic flair, and serve with Basmati or Jasmine rice.

 

 

 

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