SMOTHERED PORK CHOPS AND SAUSAGE RECIPE - (4.3/5)

Smothered Pork Chops and Sausage Recipe - (4.3/5) image

Provided by cwyorkiex3

Number Of Ingredients 22

For seasoning mix:
8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup olive oil
For sauce:
1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon chopped garlic
4 bay leaves
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
1 lb smoked sausage (I used kielbasa) or 1 lb andouille sausage, cut crosswise into 1 1/2 inch slices (I used kielbasa)
1 lb russet potato, peeled and cut into 1 inch cubes

Steps:

1.Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops. 2.(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier). 3.Heat the oil in a Dutch oven or large pot over medium-high heat. 4.Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side). 5.Remove the pork chops to a platter and set aside. 6.Reduce the heat to medium. 7.Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. 8.Add the onions, salt, and pepper. 9.Cook, stirring, until the onions are slightly soft, about 5 minutes. 10.Add the garlic, bay leaves, chicken broth and water. 11.Bring to a boil. 12.Return the pork chops to the pot. 13.Reduce the heat to medium-low, cover and simmer for 45 minutes. 14.Add the smoked sausage and the potatoes. 15.Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes. 16.Serve with either steamed white rice or rice pilaf.