Ingredients

• 4 unit Bone-in pork chops, about 1-inch thick
• 0.25 cup All-purpose flour
• 1 tsp Cajun seasoning
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Vegetable oil
• 1 unit Yellow onion, chopped
• 1 unit Celery, chopped
• 1 unit Green bell pepper, chopped
• 3 unit Garlic, minced
• 2 tbsp All-purpose flour (for gravy)
• 3 cup Chicken stock
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Green onions, sliced

Instructions

1. 1

   Season and Brown Pork Chops — Pat pork chops dry. In a shallow dish, combine 0.25 cup flour, 1 tsp Cajun seasoning, 0.5 tsp salt, and 0.25 tsp black pepper. Dredge pork chops in the seasoned flour, shaking off excess. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown pork chops for 3-4 minutes per side until golden brown. Remove chops and set aside.

2. 2

   Sauté the Holy Trinity — Reduce heat to medium. Add the chopped yellow onion, celery, and green bell pepper to the pot. Sauté for 8-10 minutes, stirring frequently, until the vegetables are softened and translucent. Scrape up any browned bits from the bottom of the pot.

3. 3

   Make the Gravy Base — Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir well. Cook for 2-3 minutes, stirring constantly, to create a light roux.

4. 4

   Smother the Pork Chops — Gradually whisk in the chicken stock, ensuring no lumps form. Bring the gravy to a gentle simmer. Return the browned pork chops to the pot, nestling them into the gravy. Ensure the chops are mostly submerged. Cover tightly and reduce heat to low. Simmer for 1 hour to 1 hour 15 minutes, or until the pork chops are very tender.

5. 5

   Finish and Serve — Remove from heat. Taste and adjust seasoning if necessary. Stir in the fresh chopped parsley and sliced green onions. Serve the smothered pork chops hot with plenty of gravy over rice or mashed potatoes.