Recipe for Smothered Pork Chops from Gene Hovis:
4 Bone-In Pork Chops about 1 inch thick
1 large sweet onion, thinly sliced.
2 cloves of garlic, smashed and skinned
¼ cup All-Purpose flour, generously salted and peppered
to coat each pork chop.
3 tbsp. All-Purpose flour to thicken the sauce.
½ cup water
1 cup Chicken Broth or Stock
1. Coat the pork chops on all sides with flour.
2. Pre-heat a large sauté pan over high heat adding enough olive oil to coat the bottom of the pan.
Lower heat to medium, add the onions and garlic and cook until both are softened and slightly browned. Push the onions and garlic to one side of the pan.
4. Brown the pork chops on both sides. If necessary, do this in two batches, setting aside the cooked chops on a plate. Add these to the rest once all chops are browned. Add ½ cup of water, bring to a boil and cover sauté pan.
5. Mix 3 tbsp. all purpose flour with 1 cup of chicken stock. Pour the mixture over the pork chops and onions. Cover and cook for 30 to 45 minutes until chops are completely cooked and sauce has thickened. Check for seasoning, adding more salt and pepper if necessary.
While the pork chops are cooking, cut the zucchini in half lengthwise, put the pieces into a cast iron skillet, brush with a little olive oil then sprinkle with oregano, salt and pepper. Cook about 2 to 2 ½ minutes then turn over and repeat. Serve with pork chops.
I spent a whole year cooking out of this cookbook and everything in it is great, especially the chocolate cake.
I have never tried that one! Must do so on your say so!