Smothered Pork Chops with Mushrooms

In a large skillet, heat 1 Tbsp. of oil over medium-high heat. Season chops with salt and pepper. Cook chops until browned on 1 side, about 4 minutes, turn and brown other side. Transfer to a plate.

Add remaining oil and reduce heat to medium. Add the onion, celery, bell pepper and garlic. Cook stirring often, until vegetables are softened.

Add the mushrooms and continue cooking until they release their juices, the juices evaporate and mushrooms begin to brown. This takes about 8 minutes.

Sprinkle the flour and thyme over the vegetables and stir well. Stir in the chicken broth and milk. Bring up to a simmer. Return chops and any juices left on plate to skillet. Reduce heat to medium low. Cover and cook, stirring occasionally until the pork shows no sign of pinkness when pierced with fork, about 25 minutes for 1" chops. Remove chops to serving platter.

Season the sauce with hot sauce, increase the heat slightly and cook a few minutes, stirring until sauce thickens up to gravy consistency.

Put a half cup of cooked, hot fluffy rice on plate. Place a chop beside rice. Spoon gravy over chop and rice. You could use hot buttered noodles instead of rice or even mashed potatoes.