We have found the best recipe for pork chops - I kid you not. If you're a poke' chop fan (that's how we say it down south), you will love this recipe. Like Paula says, "I love anything on the pig."
Paula Dean's Smothered Poke Chops
bone-in chops
flour, to dust
seasonings - salt, pepper, garlic, etc. (whatever you like)
2-3 bell peppers, sliced
2 onions, sliced
chicken broth, approx 1 box/lg. can - enough to deglaze the skillet and pool around the chops
Butter
(Paula's not too big on using measurements, and neither am I, so you'll have to adjust to your liking.)
Melt butter in a large skillet on medium-high heat. Season flour; coat chops liberally in flour and brown in melted butter. When you have a nice color on them, remove chops and throw peppers and onions into the skillet. Allow to cook down to soft consistency; push veggies to the side of the skillet and put chops back in.
Layer veggies around/over chops, and add broth around chops - don't cover the chops with broth. If skillet has a lid, cover; if using a cast iron skillet, cover loosely with foil. Turn heat down to medium low, and let slow cook for 45 minutes or so until chops are fork tender.
