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Smothered Pork Chops Recipe

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This recipe for Smothered Pork Chops, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Morgan
Added: Tuesday, November 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 thinly cut (about 1/2 in.) pork chops, about 3 lbs
2 tsp .Essence
1/2 c. olive oil
1/4 c. plus 2 tbsp. all-purpose flour
4 c. thinly sliced onions
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tbsp. chopped garlic
4 bay leaves
2 (14-1/2 oz) cans chicken broth
1-1/2 cans water (chicken broth cans)
1 lb. smoked sausage or andouille, cut crosswise into 1 inch slices
1 lb. russet potatoes, peeled, and cubed

Directions:
Directions:
Season both sides of the chops with Essence.

Heat the oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 to 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.

Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken broth, and water. Bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil, and then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove from heat. Serve hot.

Number Of Servings:
Number Of Servings:
4-8 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Serve with either Rice Pilaf, or steamed white rice.

 

 

 

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