ADVOCATE-TESTED RECIPE

Smothered Pork Chops

Makes 4 servings. Recipe is by Teresa B. Day.

2 tablespoons olive oil

4 thick pork chops

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Cajun seasoning blend (I used Zydeco from Red Stick Spice Company)

1 teaspoon granulated garlic

½ teaspoon smoked paprika

1 stick butter

¼ cup all-purpose flour

1 onion, sliced

2 cloves garlic, minced

2 cups chicken broth

1. Preheat the oven to 300 F. Heat the olive oil in a large, oven-safe Dutch oven.

2. Season the chops with salt, pepper, Cajun seasoning, granulated garlic and paprika.

3. Sear the chops in the hot oil, about 2 to 3 minutes per side, working in batches if they don’t all fit in the pot. Let the chops drain on a separate plate.

4. Melt the butter in the Dutch oven. Then add the flour and stir to make roux. Cook for about 10 minutes or until the roux is the color of peanut butter.

5. Add the onion and garlic and cook until tender.

6. Whisk in the chicken broth one cup at a time and bring to a simmer stirring constantly.

7. Return the chops to the Dutch oven and nestle them into the gravy as much as possible.

8. Cover and smother in the oven for 1 ½ to 2 hours. Serve warm with rice or potatoes.