Ingredients
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8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick)
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1 teaspoon paprika
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1 teaspoon salt
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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1/2 teaspoon onion powder
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1/2 teaspoon cayenne pepper
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1/2 teaspoon oregano
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1/2 teaspoon thyme
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1/2 cup olive oil
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1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
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4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1 tablespoon chopped garlic
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4 bay leaves
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2 (14 1/2 ounce) cans reduced-sodium chicken broth
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2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
Instructions
- Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
- (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
- Heat the oil in a Dutch oven or large pot over medium-high heat.
- Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
- Remove the pork chops to a platter and set aside.
- Reduce the heat to medium.
- Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
- Add the onions, salt, and pepper.
- Cook, stirring, until the onions are slightly soft, about 5 minutes.
- Add the garlic, bay leaves, chicken broth and water.
- Bring to a boil.
- Return the pork chops to the pot.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Add the smoked sausage and the potatoes.
- Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
- Serve with either steamed white rice or rice pilaf.