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Smothered Pork Chops Recipe

Smothered Pork Chops
Source: Ree Drummond



  • 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
4 to 6 servings


  • 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.



A recipe from Ree Drummond

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