12/17/2020 – Made this great traditional dish and enjoyed it very much. It was simple and completely “comfort food”. This recipe was inspired by Paula Dean’s Low Country Smothered Pork Chops.
3 1-inch thick pork chops
cayenne pepper flakes from our garden
2 tablespoons butter
all-purpose flour for dredging
2 medium green bell peppers from our garden, chopped
2 yellow onions, chopped
3 cloves garlic, minced
2 cups Mary’s chicken broth
2 to 3 dashes Worcestershire sauce
salt and freshly ground black pepper to taste
Season the chops well with salt, pepper, and cayenne. Dredge the seasoned chops in the flour, and brown them in the butter in the heavy red enamel cast iron saute pan with lid. Remove them from the skillet.
Add the bell peppers and onions, to the skillet, and sauté until wilted. Stir in the garlic and cook until fragrant. 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. Put on the lid and allow to simmer for 45 minutes or until chops are tender.
Serve with jasmine rice.