Smothered Pork Chops

Mr. B. has been asking about some down-home Smothered Chops for the past few days…who am I not to oblige him?? This a relatively quick way to cook chops as you most likely know. The chops were tender and savory.

A pretty simple meal—served over plain white rice with diced tomatoes

A nice accompaniment–Garbanzo Beans cooked in garlic and thyme. I absolutely love garbanzo beans.  Said to have been brought to Spain from Central Asia by the Phoenicians, they are healthy (having a high fiber content) and delicious. Quite versatile, garbanzo beans can be added to stews, soups, purees, and salads just to name a few. They can be boiled, fried, roasted, pureed, or simply eaten raw. And of course they are the “quintessential” ingredient in hummus, another of my favorite indulgences. In Spain, they make a fine dessert with quince (an aromatic acid-tasting pear-shaped fruit used in preserves), and in some regions, they are toasted, ground, and made into a  coffee-like drink that’s reportedly very delicious and eye-opening. Hmmm….now that’s interesting…perhaps I can try it some day.

Begin by seasoning the chops. I used garlic powder, onion powder (my two staples), fresh cracked black pepper, garlic & sea salt blend, Kirkland’s no-salt organic seasoning. Press it in on both sides. Brown the chops on both sides in a heavy bottom skillet–I used a cast iron skillet–them remove and set aside

After the chops were browned and removed from the skillet, in go, onions, bell peppers, and garlic, and about 1/2 tsp fresh thyme leaves. Saute until tender and aromatic…as usualy we want to scrape up any browned bits (or “crud” as Chef Ann Burrell would say), and mix it well with the veggies

Place the chops back into the skillet

Add a few more onions slices, chopped garlic, a few sprigs of fresh thyme

Add one can of low-sodium beef broth, cover and simmer for a few hours until the chops are very tender. Remove the thyme stems

Smothered Pork Chops

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