Smothered Pork Chops with Mushrooms

2 Tbsp. Olive Oil
4 Boneless Pork Chops, about 1" thick
1/2 tsp. Salt or to taste
1/4 tsp. White Pepper, or to taste
1 medium Onion, diced
2 medium Ribs Celery, sliced
1/2 Bell Pepper, diced
2 tsp. bottled minced Garlic
8 oz. fresh Mushrooms, sliced
3 Tbsp. Flour
1/2 tsp. dried Thyme, crushed
1 cup Chicken Broth
1 cup Half and Half
Favorite Hot Sauce

In a large skillet, heat 1 Tbsp. of oil over medium-high heat. Season
chops
with salt and pepper. Cook chops until browned on 1 side, about 4
minutes,
turn and brown other side. Transfer to a plate.
Add remaining oil and reduce heat to medium. Add the onion, celery, bell
pepper and garlic. Cook stirring often, until vegetables are softened.
Add the mushrooms and continue cooking until they release their juices,
the
juices evaporate and mushrooms begin to brown. Takes about 8 minutes.
Sprinkle the flour and thyme over the vegetables and stir well. Stir in
the
chicken broth and milk. Bring up to a simmer.
Return chops and any juices left on plate to skillet. Reduce heat to
medium
low. Cover and cook, stirring occasionally until the pork shows no sign
of
pinkness when pierced with fork, about 25 minutes for 1" chops.
Remove chops to serving platter. Season the sauce with hot sauce,
increase
the heat slightly and cook a few minutes, stirring until sauce thickens up
to gravy consistency.
Put a half cup of cooked, hot fluffy rice on plate. Place a chop beside
rice. Spoon gravy over chop and rice. You could use hot buttered noodles
instead of rice or even mashed potatoes.

Serves 4
BonApetite' PattyG from Missouri


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