Smothered Pork Chops

Bone-in pork chops browned and braised in a rich onion gravy until fork-tender.

Ingredients

• 4 bone-in pork chops (about 3/4-inch thick)
• 2 tablespoons Emeril’s Essence (Creole seasoning)
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• 2 cups thinly sliced onion
• 1 cup sliced green bell pepper
• 1 tablespoon minced garlic
• 2 1/2 cups chicken stock
• 2 bay leaves
• 1/2 teaspoon dried thyme

Salt and pepper, to taste

• 2 tablespoons chopped green onions

Directions

1. Season the pork chops on both sides with the Essence, then dredge in the flour, reserving the extra flour.
2. Heat the oil in a large heavy skillet over medium-high heat. Brown the chops well on both sides, about 3 minutes per side, then remove.
3. Add the onion and bell pepper to the pan and cook until softened and golden, about 6 minutes. Stir in the garlic.
4. Sprinkle in 2 tablespoons of the reserved flour and cook, stirring, 1 minute. Slowly whisk in the chicken stock and add the bay leaves and thyme.
5. Return the chops to the pan, cover, reduce the heat to low, and simmer until the pork is tender and the gravy is thick, about 40 minutes.
6. Remove the bay leaves, season with salt and pepper, garnish with green onions, and serve over rice or mashed potatoes.

Notes

Emeril Lagasse’s smothered pork chops, classic Louisiana home-style comfort food.