Pork chops, especially smothered pork chops, make great heartwarming meals and this is an
old South Louisiana tradition.
This will do about eight regular pork chops.
Actually the cheaper cuts make a better dish.
8 pork chops
1 onion sliced in half and sliced thin
3 onions chopped
2 stalks celery chopped
1/2 bell pepper chopped
1 jalapeno sliced (optional)
2 cloves garlic diced
All purpose flour
Wash chops and sprinkle flour, creole seasoning and garlic
powder on both sides. In a frying pan add a few tbs. of oil and heat on
med. fire. Sear each chop lightly on each side and set aside in a pan.
Watch so you don't burn this. You can deglaze the pan at any time if
you see the bottom is getting too brown.
While browning the chops get another large pot
(you'll complete the dish in this one) and sautÚ the chopped onions
in a little oil until nice and brown (don't burn them), this will
make a nice onion gravy.
Add the celery, bell pepper and jalapeno and continue to sautÚ
until wilted. Add about a quarter cup of water, stir and
continue to cook this down another 30 minutes or so.
When done browning the chops deglaze the pan and
add this liquid to the large pot. Add the pork chops and sliced
onion to the pot and stir. Add about a quarter cup of water, cover
and cook on a med-low fire for about 1 hour or until chops are done.
Stir occasionally and add water as needed so you have a little
gravy. You can also complete this in the oven at 350║F.
This dish goes great with smothered
potatoes and/or field
peas and rice.