Recipe Station

This amazing pork chop recipe makes enough for about four servings but if you want leftovers to enjoy it again for another easy weeknight meal, you can just double the ingredients. If the gravy gets too thick when it's cooking, you can just add more chicken broth until you get the consistency you like. This only takes ten minutes to prepare and just twenty minutes to cook so you and family won't have to wait long at all to try this truly delicious meal.

Let's Get Started!

The Ingredients To Gather:

• 1-1/2 cup Flour
• 1 teaspoon Seasoned Salt
• 1 teaspoon Lemon Pepper Seasoning
• 1/2 teaspoon Cumin
• 1/4 teaspoon Cayenne Pepper
• Pinch Of Salt
• Black Pepper To Taste
• 8 Pork Chops
• 1/4 cup Olive Oil
• 7 Tablespoons Butter
• 1  Onion
• 1  Green Bell Pepper
• 1  Yellow Bell Pepper
• 1  Red Bell Pepper
• 3 Tablespoons Flour
• 2 cups Chicken Broth
• 2 Tablespoons Cream

The Step By Step Directions To Follow:

1. Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture.
2. Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm.
3. Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside.
4. To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes.
5. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce.

Serve & Enjoy!

These smothered pork chops are so good you may never eat pork chops any other way. Have you tried these pork chops yet?

Let Us Know How They Turned Out For You!

Article Source: The Pioneer Woman