Smothered Pork Chops with Cream Gravy

This recipe has gravy. Everything is good with gravy. I served this with rice but I would recommend doing mashed potatoes. The gravy screams mashed potatoes. My 2 year old ate this. That's saying a lot as her current list of things she'll eat is hot dogs and scrambled eggs.

Smothered Pork Chops with Cream Gravy

4-6 bone in pork chops (I used boneless, all I had)
2T olive oil
1/2 of a large onion - sliced (mine where chopped per bizarre request from my husband)
1/2 of a large green pepper - sliced
sprinkling of Cajun seasoning
4T butter
1/2C flour
2C water (I used chicken stock)
2C half & half

Preheat oven to 325 degrees (can also finish this on the stove top, if desired).

Heat oil in a large skillet over medium heat. Add the chops and sear, sprinkling the top with salt and pepper. Turn and sear on the other side; season that side also. Remove to a baking pan.

Add the onion and green pepper to the skillet and saute until lightly caramelized. Transfer to the top of the chops; sprinkle with Cajun seasoning.

In the same skillet, add enough butter to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain. Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly. Cook and stir for 5 minutes. Pour over the chops, covering completely.

Cover the dish and bake at 325 degrees for 1 to 1-1/2 hours or until tender. Can also slow simmer on the stove top in a covered skillet - just check it occasionally to make sure it is not sticking. Serve over a bed of rice or with mashed potatoes.
Where I got the recipe!!! 1