Sunday, June 6, 2010

#96 :: Low Country Smothered Pork Chops

This recipe was just calling my name! It takes a while to prepare, so it's definitely not a meal to make when you have a busy night, but the time it takes is really worth it. The pork chops are fall apart tender, and there's a hint of a bite from the cayenne. I took advantage of the break in the rain to grill some sweet corn to go with the pork chops, and of course we had to have mashed potatoes as well. Perfect choice for a Sunday supper....


  • 4 center-cut pork chops, 1-inch thick
  • Salt and freshly ground black pepper
  • Ground cayenne pepper
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour, spread on a plate
  • 2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
  • 2 yellow onions, trimmed, cut lengthwise
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 2 to 3 dashes Worcestershire sauce


Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.

Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

Makes 4 servings

Recipe from Paula's Best Dishes on Food Network

Star Rating: 5 out of 5 stars

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