Ingredients:
2 tablespoons vegetable oil
32 ounces pork chops, with bone
salt
pepper
1 medium onions
1/4 cup celery, chopped
4 garlic cloves, minced
1 medium bell peppers, chopped
10 ounces fresh mushrooms
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 (16 ounce) cans chicken broth
2 cups milk
1 dash hot red pepper sauce ( my favorite is tapatio)
Directions:
Heat 1 TBSP oil over medium high heat.
Season pork chops with salt and pepper to taste.
Brown meat in hot oil, about four minutes per side. Remove meat and set aside.
Add the remaining TBSP oil.
Add onion, celery, green pepper and garlic. Don’t worry about the garlic, it loses its power in the cooking. Cook stiring often for about three minutes or until the onions get translucent.
Add mushrooms and cook, stirring often for about 8 minutes. (they should start to brown).
Mix flour and Thyme and add to pan. Stir well till it gets thick.
Add Milk and Broth and bring to a simmer.
Return pork chops and any juices to skillet.
Reduce heat to medium low, stirring occasionally, for 30 to 45 minutes.
Stir in hot sauce before serving.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.