Prep 20 mins
Cook 1 hr 30 mins
Serve this with mashed potatoes and young peas. goood business!!! Pork chops, especially smothered pork chops, make great heartwarming meals and this is an old South Louisiana tradition.
- 8 pork chops
- 1 onion, sliced in half and sliced thin
- 3 onions, chopped
- 2 celery ribs, chopped
- 1 bell pepper, chopped
- 1 jalapeno, sliced (optional)
- 2 garlic cloves, diced
- cooking oil
- creole seasoning
- garlic powder
- all-purpose flour
- Wash chops and sprinkle flour, creole seasoning and garlic powder on both sides.
- In a frying pan add a few tablespoons of oil and heat on medium heat.
- Sear each chop lightly on each side and set aside in a pan. Watch so you don't burn this. You can deglaze the pan at any time if you see the bottom is getting too brown.
- While browning the chops get another large pot (you'll complete the dish in this one) and sauté the chopped onions in a little oil until nice and brown (don't burn them), this will make a nice onion gravy.
- Add the celery, bell pepper and jalapeno and continue to sauté until wilted. Add about a quarter cup of water, stir and continue to cook this down another 30 minutes or so.
- When done browning the chops, deglaze the pan and add this liquid to the large pot.
- Add the pork chops and sliced onion to the pot and stir.
- Add about a quarter cup of water, cover and cook on a med-low fire for about 1 hour or until chops are done. Stir occasionally and add water as needed so you have a little gravy.