Servings: 4 | Prep: 15 min | Cook: 45 min
INGREDIENTS:
4 Niman Ranch bone-in pork chops, cut to 1 inch thick
salt and fresh ground pepper to taste
2 tbsp vegetable oil
2 tbsp unsalted butter
1 sweet onion, cut to 1-inch pieces
1 green pepper, cut to 1-inch pieces
3 celery stalks, cut to 1-inch pieces
3 garlic cloves, minced
3 tbsp all-purpose flour
1 tsp minced fresh thyme
2 1/2 cups chicken broth
1/4 cup heavy cream
PREPARATION:
Season both sides of pork chops with salt and pepper generously. Warm the vegetable oil in a skillet on medium/high heat. Add the chops, searing each sides until browned. Transfer to a plate.
Reduce heat to medium and melt the butter. Add the onion and cook for about 3-5 minutes, stirring occasionally until translucent. Add the green pepper, celery, & garlic. Cover and stir on occasion, until the vegetables are tender. Add thyme and our to the vegetable mixture and stir. Next gradually stir in the broth and bring to a simmer.
Reduce heat to medium-low & return chops to the skillet. Cover and simmer for about 15-20 mins, turning once. Stir the cream into the gravy in the skillet and bring to a boil and cook for about 4 minutes until thickened or until there is no pink center in the pork & the internal temperature reaches at least 145º. Best served over rice or mashed potatoes!