PORK CHOPS RICE AND GRAVY
4 bone-in pork chops
salt and pepper
3 TBS oil
1 onion, chopped
1 bell pepper, chopped
3 green onions, sliced
1 clove garlic, minced
1 TBS Worcestershire sauce
1 tsp liquid smoke (optional)
1 TBS Kitchen Bouquet browning sauce (optional, just makes it a little darker)
1 cup chicken broth
1 cup water
Heat oil in a large heavy pot (that has a tight-fitting lid) over medium-high heat. Season the pork chops with salt and pepper on both sides. Put some flour on a plate or in a large shallow bowl and season it with Cajun seasoning. Dredge each pork chop in the seasoned flour and shake off excess. Brown the chops, one at a time, in the hot oil. When browned on both sides, remove to a plate and set aside. (The reason I do one at a time is because they won't brown properly if you overcrowd the pot.
Once all the chops are browned, drain most of the oil from the pot. Saute the onions, bell pepper, green onions and garlic for a few minutes over medium-high heat.
Add Worcestershire sauce, liquid smoke, Kitchen Bouquet, broth and water. Bring to a boil. (See how dark the Kitchen Bouquet makes it)
Return the pork chops to the pot.
Reduce heat to low, cover and simmer for 1 hour. Remove the lid and continue to simmer for another 20-30 minutes or until the gravy has thickened.
Serve over rice, of course. The pork is fall off the bone tender and the gravy is super flavorful! You could make the same dish using steak, chicken or sausage. A great recipe to have in your arsenal!
This takes some time, but it's really simple to make. It's the perfect Sunday Supper! There's nothing like making a good old fashioned rice and gravy to show someone you love them. Enjoy!