Colby’s Smothered Pork Chops & Gravy
2005-01-14- Course: Main Dishes
- 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.
Average Rating
(5 / 5)
3 people rated this recipe
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