This recipe by Tommy Simmons, food editor of The Advocate in Baton Rouge, La., is based on a recipe from the cookbook "Steaks, Chops, Roasts, and Ribs," by Cook's Illustrated magazine.

Makes 4 servings

TIM MUELLER/(AP Photo/Advocate (ENLARGE)
Smothered Pork Chops
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4 bone-in rib loin pork chops, cut about 3/4-inch thick

Ground black pepper

Salt

1 tablespoon olive oil

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

2 medium onions, sliced thin

2 garlic cloves, minced

1/2 bell pepper, coarsely chopped

1 carrot, thinly sliced

1 tablespoon brown sugar

1 cup chicken broth

1 teaspoon Worcestershire sauce

1 baked sweet potato, cut into chunks

3 tablespoons fresh minced parsley

Cooked rice

Season pork chops with pepper and salt. Sear (brown) chops in heated olive oil over medium-high heat. Remove chops, set aside.

Make a roux in the same skillet with the flour and oil added to the browned bits left in the skillet from the chops. Cook to a medium-brown color. Stir onions, garlic, bell pepper and carrot slices into the hot roux, and stir and turn vegetables until they are coated with the roux. Lower heat and put top on skillet to sweat the vegetables for about 10 minutes as they brown.

Return chops and any juices from the chops to the skillet. Mix brown sugar into the vegetables and chops, cover skillet and cook for 5 minutes more.

Uncover skillet and add chicken broth, Worcestershire sauce, chunks of sweet potato and additional seasoning if desired. Stir to make sure the vegetables are covered evenly with the broth. Cover again and simmer for 30 minutes or until chops are tender and the gravy has thickened nicely. If the gravy gets too thick as it simmers, add a couple of tablespoons of water to thin it.

Sprinkle chopped parsley over chops and gravy and serve with cooked rice.

Note: Sometimes I add a can of tomatoes when I stir in the chicken broth. This dish reheats well, too.

By TOMMY C.SIMMONS, for AP Weekly Features