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Sylvia`s Smothered Pork ChopsAlthough the menu at Sylvia`s now offers things like grilled salmon, the old dishes are still the staples. This recipe. from "Sylvia`s Soul Food," calls for shoulder chops, but we tested it with pork loin chops. You could also halve the meat and vegetables, but keep the gravy ingredients the same.Makes 8 servings.8 (3/4-inch thick) shoulder pork chops
1 teaspoon plus 1 tablespoon salt, divided
1 teaspoon plus 1 tablespoon ground black pepper, divided
2 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup vegetable oil
2 large onions, coarsely chopped
2 green bell peppers, cored, seeded and
    coarsely chopped
2 stalks celery, coarsely chopped
2 cups waterTrim excess fat from the edges of the pork chops. Sprinkle each with some of the 1 teaspoon salt and pepper. Season 2 cups flour with the remaining 1 tablespoon salt and pepper. Dredge chops in the flour until coated on all sides, shaking off excess flour.Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high heat. When the oil begins to shake slightly, add as many pork chops as will fit without crowding. Fry, turning once, until well-browned on both sides, about 5 minutes. Remove chops to a plate and repeat with remaining chops.Pour off all but 1/4 cup drippings from the skillet. Reduce the heat to medium and add onions, green peppers and celery. Cook until brown and soft, about 10 minutes. Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet. Cook, stirring, until flour is golden brown. Slowly pour in 2 cups water. Stir, then cook until thickened.Place pork chops in a Dutch oven or divide between two skillets. Top with the gravy and vegetables. Cover tightly and cook over low heat until pork chops are cooked through, about 15 minutes.

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TAG: beverly, hills, flour, brownies, butter, ,