Cajun Smothered Pork Chops |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Here in South Louisiana, we smother just about everything. No, we don't put a blanket or something over our food to smother it! We just keep the cover of the pot almost all the way on. It's best cooked in a heavy, seasoned cast iron dutch oven, which is a must have, in my opinion. The meat is cooked in a natural gravy. I personally like my food on the spicy side. It's fall off the bone tender! So, put a pot of rice on! :) Ingredients:
3 tablespoons olive oil |
6 bone in pork chops |
your favorite cajun seasoning |
1 large onion, chopped |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1 stalk celery, finely chopped |
water |
6 garlic cloves, minced |
2 tablespoons worcestershire sauce |
8 ounces sliced mushrooms |
1/2 cup green onion, sliced |
1/4 cup chopped parsley |
Directions:
1. Heat olive oil in a 5 quart cast iron dutch oven on medium high.
2. Season pork chops with Cajun seasoning.
3. Place in skillet and brown well on both sides over medium - medium high heat.
4. Remove from pan and set aside.
5. Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
6. Return pork chops to pot.
7. Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
8. If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
9. Cover pot almost all of the way. Simmer until meat is tender.
10. Uncover. Add mushroom and green onions and parsley.
11. Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
12. Serve over hot cooked rice.
13. C'est Si Bon, Cher!
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