Monday, December 1, 2008

Smothered Pork Chops/Spicy Ricey

Tonight's menu is an old classic that I have cooked for years. When Megan was little she dubbed it "Spicy Ricey" because it is served over rice and it is spicy. Thus the name...

Earlier today I typed in "Cajun smothered pork chops" and this is what it brought up. I thought it looked very similar to our dish. My recipe varies in the fact I don't use bell pepper (the kids wouldn't eat it if I added all of that), celery, or tomato paste. But all of that sounds pretty good!

Here is a photo of my version.

I would say it could be called a pork gumbo. I can't even tell you where I got my recipe. I think it must have been inspired by something I had as a child; watching my mom or mawmaw cooking. But I suppose I just developed it on my own through the years. I'm sure it isn't unique in the least. I am sure that many of you have your own version of the same thing. I do know that it is very tasty, and my family really enjoys it.

Smothered Pork Chops/Spicy Ricey

4-5 pork chops
1 pound of sausage, sliced

3 T. oil

1 onion thinly sliced





Before cooking, season pork chops with Tony's, black pepper and

seasoning of your choice

Put oil into skillet and add seasoned pork chops

brown on each side.

Add sliced onions and garlic

pour in enough water to cover pork chops

Bring to a boil

Reduce heat and put a lid on the skillet

Cook until meat is done and tender

Serve over rice and enjoy!

The pan juices, oil and water combine to make a very tasty gravy

If pork chops were seasoned properly the gravy will be spicy.
I have put all of the ingredients into the crock pot and cooked them over night and until supper the following evening and it has turned out delicious! The meat is so tender it falls off the bone. YUM!

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