Cajun Smothered Pork Chops

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! :)

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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
•  water
• 6  garlic cloves, minced
• 2  tablespoons Worcestershire sauce
• 8  ounces  sliced mushrooms
• 1⁄2 cup green onion, sliced
• 1⁄4 cup  chopped parsley

Directions

1. Heat olive oil in a 5 quart cast iron dutch oven on medium high.
2. Season pork chops with Cajun seasoning.
3. Place in skillet and brown well on both sides over medium - medium high heat.
4. Remove from pan and set aside.
5. Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
6. Return pork chops to pot.
7. Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
8. If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
9. Cover pot almost all of the way. Simmer until meat is tender.
10. Uncover. Add mushroom and green onions and parsley.
11. Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
12. Serve over hot cooked rice.
13. C'est Si Bon, Cher!