Porkchop Étouffée

== Description ==
Contributed by Catsrecipes Y-Group
== Ingredients ==
* 6 pork chops, cut about ½ inch thick
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon cayenne pepper
* ½ teaspoon thyme
* ⅓ cup diced onion
* ⅓ cup diced celery
* ⅓ cup diced green pepper
* 1 can (15 oz) chicken broth
* 1 can (5 oz) evaporated milk
* 2 tablespoons bacon grease (for frying)
* 2 tablespoons flour (for the roux)
* Tabasco to taste
== Directions ==
# Wash chops and dry on paper towel.
# Mix flour, salt, pepper, cayenne, and thyme in bowl.
# Coat chops with flour mixture and place in refrigerator for 1 hour.
# Discard coating mix.
# In a large skillet, heat bacon grease until almost smoking.
# Fry chops until brown and remove.
# Add remaining flour and stir until it is brown.
# Add the chicken broth and evaporated milk, stirring until it forms a gravy.
# Add onion, celery and bell pepper and stir until tender.
# Add Tabasco to taste and add the pork chops back to the skillet.
# Simmer on low for 1 hour until chops are falling off the bone.
# Serve over rice with hot corn bread and greens.
Category:Cathy's Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Evaporated milk Recipes
Category:Green bell pepper Recipes
Category:Pork chop Recipes