Smothered Pork Chops, southern style
- bone in pork chops
- 2 Tbsp
- olive oil or canola oil
- small onion sliced thin
- bell pepper, sliced thin
- 1/2 c
- 2 c
- 2 c
- half and half
- hot cooked rice or mashed potatoes
- salt and pepper
- sprinkling of your favorite cajun seasoning
- enough butter to equal 1/2 cup, for making the roux
Heat oil in a large skillet over medium heat. Add the chops and sear, sprinkling the top with salt and pepper. Turn and sear on the other side; season that side also. Remove to a baking pan.
In the same skillet, add enough butter to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain. Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly. Cook and stir for 5 minutes. Pour over the chops, covering completely.