your not ugly hun !

Emeril's Smothered Pork Chops over Rice

8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
salt/pepper and season to your taste
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
3 1/2 cups chicken stock
3/4 cup plus 2 tablespoons water
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice

Directions

Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the (seasoned) pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. 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 black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and 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; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.

Remove from the heat. Serve with either steamed white rice.

I made this and it lasted for 4 days. It took forever for me to finish it off so you may want to stick some of it in the freezer.

Also it calls for the pork chops to be seasoned with Emeril's seasoning but I dont like his mix so I just used salt and pepper and maybe a lil garlic powder.