smothered pork chops
- 1½ cup flour, plus 3 extra tablespoons
- 1 teaspoon seasoned salt
- 1 teaspoon lemon pepper
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- Pinch of salt
- Ground black pepper, to taste
- 8 thin, bone-in pork chops
- ¼ cup olive oil
- 7 tablespoons butter
- 1 large onion, peeled and sliced
- 1 green bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 2 cups chicken broth, plus extra on hand for thinning (if needed)
- 2 tablespoons cream
- Combine flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate.
- Dredge each pork chop in flour mixture.
- Add olive oil and 4 tablespoons of butter to a heavy skillet, and heat on medium.
- Fry each pork chop until browned, about 2 minutes on each side, and remove seared chops from skillet. Cover the pork chops to keep them warm.
- Toss onions and peppers in the same skillet and cook them for about 10 minutes, stirring as needed. Once cooked, remove from skillet and set aside.
- Place 3 tablespoons butter and 3 tablespoons flour in the same skillet, and whisk together until they form a paste (roux).
- Cook the roux until it becomes a dark gold, stirring consistently for about 2 minutes.
- Add broth to the roux by gradually whisking in small amounts in batches. Whisk out the lumps and then add the 2 tablespoons of cream.
- Pour in more broth to thin out the gravy if it becomes too thick. Add salt and pepper to taste, if needed.
- Toss the cooked onions and peppers in the gravy, coating them completely.
- Serve pork chops and spoon the gravy on top.
Recipe adapted from The Pioneer Woman
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