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–+ servings

Smothered Porkchops

Uses the "Holy Trinity" - onions, bell peppers and celery
Print Recipe
Course Dinner
Servings 4

Ingredients
  

  • 4-6 pork chops (1/2 to 3/4 inch thick)
  • ½ cup flour
  • ½ stick unsalted butter
  • 1 TBSP extra virgin olive oil
  • 2 cans chopped tomatoes (drained)
  • ½ green bell pepper, seeded and sliced
  • 2 medium onions, roughly chopped
  • 3½ cups cold water
  • ½-1 tspn Franks Hot Sauce
  • ½ cup celery, finely minced
  • 2 cloves garlic, finely minced
  • salt and pepper to taste

Instructions
 

  • Remove any fat from pork chops and lightly brown on both sides. Set aside.
    Melt butter in large heavy pot and add olive oil, bell pepper, onions, celery and garlic. Cook until onions are transparent and celery is tender. Add flour to mix and stir until the vegetables are thoroughly blended and the roux becomes a light color.
    Add chopped tomatoes, water, salt and pepper and bring to a medium boil. Lower heat, add pork chops and cover. Cook on medium/low and simmer for at least 35 minutes or until pork chops are tender. Taste and add hot sauce, cover, turn heat off and allow to sit for 5 minutes.

Notes

Good served with hot buttered noodles, rice or mashed potatoes.
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