Preparation:
In a large skillet, preferably cast iron, heat 1 tablespoon of the oil over medium-high heat. Season the pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the chops until the underside is browned, about 4 minutes. Turn and brown the other side, about 4 more minutes. Transfer to a plate and set aside.
Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium. Add the onion, celery, green pepper and garlic. Cook, stirring often, until softened, about 3 minutes. Add the mushrooms and cook, stirring often, until the liquid released by the mushrooms evaporates and the mushrooms begin to brown, about 8 minutes.
Sprinkle the vegetables with the flour and thyme and stir well. Stir in the broth and milk and bring to a simmer. Return the pork chops and the juices on the plate to the skillet. Reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pork shows no sign of pink when pierced at the bone, 25 to 30 minutes. Season the sauce with the hot pepper sauce to taste. If the sauce is too thick, add chicken broth as needed to reach a sauce-like consistency. Serve hot.
(4 servings) |
