Colby’s Smothered Pork Chops & Gravy

2005-01-14
  • Yield : 4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h
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I have seen my mom make rice and gravy many times. I got really hungry for some and she was not around; so I followed my instincts and made this delicious dish. The pork was really tender and the gravy was excellent. I commented at the table how Mom would be proud if she could have eaten some :) I guess it is in the genes!

Ingredients

  • 4 boneless pork chops or pork loin 1/2 inch thick
  • 1 tbsp Canola or vegetable oil
  • 1 bunch green onions chopped
  • 1 cup red and green peppers chopped
  • 1 package thick cut mushrooms about 4 cups
  • Cajun or Creole seasonings
  • 1/3 package onion soup mix
  • 1-2 tbsp red pepper flakes
  • 2 cups water (more or less)
  • garlic powder (optional)

Directions

Step 1

Rinse, pat dry and season to taste the pork meat - Zatarain’s seasonings is the chef’s favorite.

Step 2

Over medium heat in a black pot or heavy aluminum skillet, add oil and sauté the chopped green onions, bell peppers and half of the thick cut mushrooms for approximately 5 minutes.

Step 3

Add the seasoned pork chops and brown. Add and brown to the mixture the balance of the mushrooms.

Step 4

Add 2 cups water or enough water to cover the meat, the French onion soup mix and the red pepper flakes the kind that goes on pizza.

Step 5

Lower heat and simmer for approximately 45 minutes to one hour depending on the thickness desired for the gravy.

Recipe Type:

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Kaplan, Louisiana Louisiana
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