Smothered Pork Chops

• 4 bone-in pork loin chops, each about 1 inch thick
• Salt and freshly ground pepper, to taste
• 2 Tbsp vegetable oil
• 2 Tbsp butter
• 1 yellow onion, cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 3 celery stalks, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tsp minced fresh thyme
• 3 Tbsp all-purpose flour
• 2 1/2 cups chicken broth
• 1/4 cup heavy cream
• 1 tsp. hot sauce, plus more for serving
• Buttered rice for serving

Preheat oven to 375^F. Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a large baking dish.

Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer. Stir in the cream and hot sauce and pour over the chops in the baking dish.

Cover baking dish tightly with aluminum foil and bake for 1.5 hours or until pork it very tender. Serve with buttered rice. Pass more hot sauce at the table. Serves 4.

This was very good!

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).