4 center-cut pork chops with bone (about 8 oz. each), trimmed of fat

1/2 tsp. salt, plus more to taste

1/4 tsp. freshly ground black pepper, plus more to taste

1 medium onion, peeled and chopped

2 medium celery ribs, washed and chopped

1/2 medium green bell pepper, seeded and chopped (about 1/2 C.)

2 garlic cloves, peeled and chopped

10 oz. fresh mushrooms, cleaned and sliced

3 T. all-purpose flour

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

1 C. chicken broth

1 C.2 percent milk

Hot red pepper sauce to taste

 

In a large skillet, heat 1 T. of the oil over medium-high heat. Season the pork chops with salt and pepper. Cook the chops until browned on one side, about 4 minutes. Turn and brown the other side, about 4 more minutes. Transfer to a plate and set aside. Add the remaining 1 T. of oil to the skillet and reduce the heat to medium. Add the onion, celery, green pepper and garlic. Cook, stirring often, until vegetables are softened, about 3 minutes. Add the mushrooms and continue cooking until they release their juices, the juices evaporate and the mushrooms begin to brown, about 8 minutes. Sprinkle the flour and thyme over the vegetables and stir well. Stir in the chicken broth (or water) and milk. Bring the mixture to a simmer. Return the pork chops and any juices on the plate to the skillet. Reduce the heat to medium-low. Cover and cook, stirring occasionally, until the pork shows no signs of pink when pierced at the bone, about 25 minutes for 1-inch-thick chops. Remove chops to a serving platter. Season the sauce with hot red pepper sauce, increase the heat slightly and cook a few minutes more to thicken. Serve sauce over the chops.

 

Yields:

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Fat:

Fiber: