By Rod Cohenour
Smothered Pork Loin Chops by M
This month my sweet mate has chosen to offer one of her most adaptable recipes, one she and her Momma made up many years ago. Believe me, it is delicious!
This dish is filling and very tasty. Serve it with a crisp salad, hot breads, and a couple of side dishes of vegetables.
- 5 lbs. boneless Pork Loin chops, about 1 inch thick
- 1 medium head cabbage, cored and cut into wedges
- 3 bell peppers (green, red, yellow or mixed), cut into strips
- 2 lg. Bermuda onions, sliced rather thick, about ¼ to ½ inch
- Cracked black pepper
- 2 Tbs. parsley
- 2 tsp. Celery seed
- 2 tsp. Italian seasoning
- 2 Tbs. vegetable oil (more if needed)
- 1 12 oz. Dr. Pepper
- Water as needed
Add vegetable oil to large covered electric skillet. Set heat at Medium heat. Season chops on both sides with black pepper and other seasonings. Brown lightly.
Turn chops over to second side. Top with onion, then pepper strips, finally cabbage. Add a bit of the Dr. Pepper. Cover and permit the skillet to begin softening the vegetables atop the chops. After about 15 minutes, check the skillet. Make sure the liquid has not cooked off. Add more Dr. Pepper to the skillet. Cover tightly again and let meat continue to cook.
When vegetables are crisp tender, remove to a bowl and keep warm. Check chops. They may need to be turned to even the browning process. If they are now done on both sides, remove the chops to a serving platter. Keep warm.
Add water to the skillet and using a skillet safe spatula begin loosening the browned meat bits. The au jus thus formed may be used as a sauce or form the basis of a gravy if you choose to add a flour-water mixture. Stir constantly to prevent lumps.
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