| Makes: | 4 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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I have seen Maw-Maw 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 dish. Holy snikes it was was good! The pork was really tender and the gravy was excellent. I commented at the table how you (Maw-Maw) would be proud if you could have eaten some :) I guess it is in the genes!
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| 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 tbsp or 1/3 package onoin soup mix |
1 tbsp to 2 red pepper flakes |
| 2 cups water (more or less) |
garlic powder (optional) |
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| Directions |
Rinse, pat dry and season to taste the pork meat - Zatarain’s seasonings is the chef’s favorite. 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. Add the seasoned pork chops and brown. Add and brown to the mixture the balance of the mushrooms. 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; lower heat and simmer for approximately 45 minutes to one hour depending on the thickness desired for the gravy. Serve over rice along with fresh salad and green beans. Yep this is GOOD!
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