Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  4                     center-cut pork chops with bone-in -- 8 ounces each
     1/2      teaspoon  salt -- plus more to taste
     1/4      teaspoon  freshly ground black pepper -- plus more to taste
  1             medium  onion -- chopped
  2       medium stalk  celery -- chopped
     1/2           cup  seeded and chopped green bell pepper
  2             cloves  garlic -- chopped
  10            ounces  fresh mushrooms -- sliced
  3        tablespoons  all-purpose flour
  1 1/2      teaspoons  chopped fresh thyme
                        or
     1/2      teaspoon  dried thyme
     1/2           cup  chicken broth or water -- or more as needed
     1/2           cup  milk
                        Hot red pepper sauce to taste

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)

Nutritional Information:

134 Calories (kcal); 8g Total Fat; (52% calories from fat); 4g Protein; 13g Carbohydrate; 4mg Cholesterol; 303mg Sodium