Smothered Pork
Serves 4-6
Here is what you need:
6 to 8 pork loin boneless chops
1 cup chicken stock (or more if needed)
2 TBS half and half or cream
1 large onion, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
7 TBS unsalted butter
4 TBS olive oil
3/4 cup flour
1 tsp garlic powder
1 TBS lemon zest
3 to 4 sprigs of fresh thyme, leaves removed from stems
1 tsp ground cumin
½ tsp cayenne pepper
Kosher salt and fresh ground pepper
Fresh chopped parsley for serving
Here is what you need to do:
Heat oven to 200.
Put the flour in a shallow dish, like a pie plate, and add in the lemon zest, garlic powder, cumin, cayenne pepper, 1 TBS Kosher salt and several grinds of black pepper. Mix well.
In two separate skillets, heat 2 TBS butter and 2 TBS oil over medium heat.
Put the onions and peppers in one skillet, season with a little salt and pepper and add in the fresh thyme leaves. Cook until they are caramelized, for about 10 minutes.
Pat the pork dry with a paper towel then dredge them in the flour mixture and shake off the excess.
In the other skillet turn up the heat a bit and fry the chops for 2 to 3 minutes per side, depends on their thickness. We like our pork just slightly pink in the center so it will depend on your personal preference. When cooked to your liking place them on a baking sheet, cover with foil if you like and slide into the oven to keep warm.
Turn the heat down a bit on the pork skillet. Add 3 TBS of butter and 3 TBS of flour to that skillet. I use the leftover dredging flour since it's seasoned and any raw pork reside will get cooked. Stir it around until the flour gets some color, about 2 minutes. Slowly whisk in the stock until your desired thickness and then add in the cream. Finally add in the onions and peppers coating them with the sauce.
Plate up the pork and cover with sauce and top with parsley. Serve with your choice of potatoes, mashed potatoes, rice or garlic bread. I also served with a side of green beans. Let's Eat!!