How to make it

  • Rub the chops on both sides with the cut sides of the halved garlic clove.
  • Mix the salt, pepper, basil, thyme, & rosemary together.
  • Generously sprinkle both sides of the chops with the herb mixture, pressing it into the meat.
  • Cover loosely with waxed paper or plastic wrap & let stand in the refrigerator for 30 minutes.
  • Remove and dredge the chops in flour.
  • Heat the oil in a skillet large enough to hold all the chops.
  • Brown on both sides, ~ 6 minutes on a side.
  • Remove the chops to a warmed platter.
  • Add the onion & the bell pepper to the skillet & cook until soft, ~ 2 minutes.
  • Add 2 T of the flour used for dredging & the water.
  • Stir until the flour is completely dissolved.
  • Return the chops to the pan & bring to a boil.
  • Cover, reduce the heat, & simmer for 30 to 40 minutes.
  • The pork will be very tender & the gravy delicious.
  • Serve with rice.

Reviews & Comments 2

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  • carmenperez 4 years ago
    Yumzzzzzzzy ty
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    " It was excellent "
    minitindel ate it and said...
    wow all of these in a book lol they are all great thanks for sharing lol
    five

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