Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked in a heavy, seasoned cast iron dutch oven, which is a must have, in my opinion. The meat is cooked in a natural gravy. I personally like my food on the spicy side. It's "fall off the bone" tender! So, put a pot of rice on! :)
- 3 tablespoons olive oil
- 6 bone in pork chops
- your favorite cajun seasoning
- 1 large onion, chopped
- 1⁄2 green bell pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1 stalk celery, finely chopped
- 6 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 8 ounces sliced mushrooms
- 1⁄2 cup green onion, sliced
- 1⁄4 cup chopped parsley
- Heat olive oil in a 5 quart cast iron dutch oven on medium high.
- Season pork chops with Cajun seasoning.
- Place in skillet and brown well on both sides over medium - medium high heat.
- Remove from pan and set aside.
- Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
- Return pork chops to pot.
- Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
- If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
- Cover pot almost all of the way. Simmer until meat is tender.
- Uncover. Add mushroom and green onions and parsley.
- Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
- Serve over hot cooked rice.
- C'est Si Bon, Cher!