Smothered Pork Chops And Sausage - cooking recipe

Ingredients

8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick)
For seasoning mix
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 cup olive oil
For sauce
1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon chopped garlic
4 bay leaves
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
1 lb smoked sausage (I used kielbasa) or 1 lb andouille sausage, cut crosswise into 1 1/2 inch slices (I used kielbasa)
1 lb russet potato, peeled and cut into 1 inch cubes

Preparation

Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
Heat the oil in a Dutch oven or large pot over medium-high heat.
Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
Remove the pork chops to a platter and set aside.
Reduce the heat to medium.
Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
Add the onions, salt, and pepper.
Cook, stirring, until the onions are slightly soft, about 5 minutes.
Add the garlic, bay leaves, chicken broth and water.
Bring to a boil.
Return the pork chops to the pot.
Reduce the heat to medium-low, cover and simmer for 45 minutes.
Add the smoked sausage and the potatoes.
Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
Serve with either steamed white rice or rice pilaf.