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

 * 1) Wash chops and dry on paper towel.
 * 2) Mix flour, salt, pepper, cayenne, and thyme in bowl.
 * 3) Coat chops with flour mixture and place in refrigerator for 1 hour.
 * 4) Discard coating mix.
 * 5) In a large skillet, heat bacon grease until almost smoking.
 * 6) Fry chops until brown and remove.
 * 7) Add remaining flour and stir until it is brown.
 * 8) Add the chicken broth and evaporated milk, stirring until it forms a gravy.
 * 9) Add onion, celery and bell pepper and stir until tender.
 * 10) Add Tabasco to taste and add the pork chops back to the skillet.
 * 11) Simmer on low for 1 hour until chops are falling off the bone.
 * 12) Serve over rice with hot corn bread and greens.