Stove-top Roasted Pork Chops
6 to 8 center-cut thick pork chops
A small bag of baby carrots, rinsed
1 cup broccoli, cut into small spears
1 medium yellow squash, diced, into 1-inch cubes
1 teaspoon Cajun spice
2 teaspoons salt
2 heaping teaspoons corn starch
10 to 12 small new potatoes, rinsed
1 cup fresh green beans, cleaned and snapped
1 medium white onion, cut into wedges
6 ounces of beef broth
1 teaspoon garlic powder
2 tablespoons canola oil
2 tablespoons margarine
1/2 cup water
Season pork chops with garlic powder, Cajun spice and 1 teaspoon of salt. Brown lightly in very hot skillet in 2 tablespoons canola oil. Transfer to large heavy pot. Reduce heat, cover with tight fitting lid and cook very slowly, turning pork chops every 30 minutes for first hour. Add potatoes, carrots, onion, green beans and beef broth.
Bring back to simmer for 30 minutes. Add broccoli and squash in the last 10 minutes of cooking time. Total cooking time is 2 hours at 300 to 325 degrees. Center of pork chops must reach 160 degrees to be completely done. Saute mushrooms in 2 tablespoons margarine until lightly browned.
Remove pork chops and vegetables from pot. Strain gravy; heat to boiling and add remaining salt. Add corn starch in 1/2 cup water. Mix well and add to gravy and bring back to a boil until thickened. Arrange pork chops in the center of a platter. Arrange vegetables around edge, place mushrooms and pour gravy over the top of the entire dish.
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