Pan Grilled Rib Pork Chops with Yummy Yammy Gravy

2 (1-2” thick) rib pork chop
Wish bone Italian dressing
Olive oil
Salt, red/black pepper, garlic powder, dried cumin
3 medium yams, cubed
1 red onion, thinly sliced
2 celery stalks, diced
½ pint slice mushrooms
6 of mini assorted color peppers, seeded, sliced thinly
1 (10-oz.) can cream of celery soup
1 pkg. McCormick’s dry onion soup mix
½ c. white wine
1-2 c. water
1-2 T. Kitchen Bouquet
Chopped green onions, garnish

1. Season chops with salt, red/black pepper and garlic powder on both sides.
2. Place chops in ziplock bag and pour Italian dressing to cover it. Seal and place in refrigerator for about 3-4 hours.
3. Place Dutch oven, over medium heat and drizzle bottom with olive oil.
4. Drain chops and sear in oil for 2 minutes per side. Remove from pot and place on side.
5. In same pot, add the diced yams and season with cumin and salt. Saute for 5-7 minutes.
6. Add the red onion, bell peppers, and celery. Saute until tender.
7. Add the soup, onion mix, and wine. Stir to mix.
8. Add the mushrooms. Add the Kitchen Bouquet to get the nice color gravy you desire.
9. Add the water slowly until you loosen up the gravy but not too watery.
10. Simmer and stir occasionally 8-10 minutes or until yams are tender.
11. Nestle the chops into the gravy and heat another 5-6 minutes or until entire dish is heated.
12. Serve and garnish with green onions. Can serve over egg noodles, mashed potatoes, rice or zoodles.