Smothered Pork Chops and Sausage

wtorek, 28 stycznia 2014

Smothered Pork Chops and Sausage

Time: 1 hrs 25 mins


  • 8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick)


  • 1 Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
  • 2 (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
  • 3 Heat the oil in a Dutch oven or large pot over medium-high heat.
  • 4 Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
  • 5 Remove the pork chops to a platter and set aside.
  • 6 Reduce the heat to medium.
  • 7 Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
  • 8 Add the onions, salt, and pepper.
  • 9 Cook, stirring, until the onions are slightly soft, about 5 minutes.
  • 10 Add the garlic, bay leaves, chicken broth and water.
  • 11 Bring to a boil.
  • 12 Return the pork chops to the pot.
  • 13 Reduce the heat to medium-low, cover and simmer for 45 minutes.
  • 14 Add the smoked sausage and the potatoes.
  • 15 Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
  • 16 Serve with either steamed white rice or rice pilaf.

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