Pork Chops Smothered In Red Gravy |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This started as a pork rib recipe in a Winn Dixie (grocery store) sale flyer. I saw it and said to myself that with some changes that this would be great for pork chops. I made a change here and a change there then a tweak here and a tweak there and this was the end result. Read more . It is truly a wonderful dish. I hope you enjoy it. Ingredients:
cajun seasoning mix |
4 1/2-3/4 inch bone in pork chops |
2 tablespoons of olive oil |
1 tablespoon of butter |
2 cups of prepared pasta sauce (ragu’) |
1 tablespoon of worcestershire sauce |
2 teaspoons of brown sugar |
1/2 cup of water |
3 cloves of garlic, minced |
1 small onion, diced |
1 small bell pepper, diced (optional) |
1 4 ounce can of sliced mushrooms |
Directions:
1. Wash and pat dry the pork chops.
2. Lightly sprinkle some Cajun seasoning both sides of the chops and let rest at room temperature for about 15 minutes.
3. Mix together the pasta sauce, brown sugar and Worcestershire sauce and set aside.
4. In a deep 10 inch skillet, heat the olive oil and butter on medium heat and brown the chops on both sides then set them aside. (About 1 minute on each side)
5. Deglaze the same pan with a little water if necessary then sauté the onion and bell pepper (if being used) until they are soft, (About 3 minutes).
6. Add the mushrooms and sauté for another minute.
7. Add the garlic and sauté for one more minute.
8. Remove the onion, bell pepper, garlic and mushrooms, add to the pasta sauce and mix well.
9. Add the chops and pasta sauce mixture to the same pan and bring to a low boil, stirring frequently.
10. Lower the heat to medium low, cover and simmer for 20-30 minutes, until chops are tender. (Be sure to stir frequently so that the red sauce doesn’t burn)
11. Remove from heat and serve over steaming white rice.
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