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