Smothered Pork Chops Recipe

Name: Smothered Pork Chops
Total time: 16 min
Yield: 4 to 6 servings
Ingredients: 7 tablespoons salted butter; 4 tablespoons olive oil; 1 large onion, sliced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 teaspoon seasoned salt; 1 teaspoon lemon pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; Pinch kosher salt; Pinch freshly ground black pepper; 1/2 cup plus 3 tablespoons all-purpose flour; 6 to 8 thin-cut breakfast pork chops; 1 1/2 cups low-sodium chicken stock; 1 tablespoon cream; Smashed Red Potatoes, recipe follows, for serving

Ingredients

7 tablespoons salted butter
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream
Smashed Red Potatoes, recipe follows, for serving

TOTAL TIME 16m
YIELD 4 to 6 servings

Instructions

Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.