Recipe Station

if you really want to get creative with this recipe then you can make a batch of mashed potatoes and just pour that gravy on over or if you are feelin guilty then serve a side salad with a balsamic glaze.

Let's Get Started…

Things You Will Need:

• 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 whole Thin Bone-in Breakfast Pork Chops

• 1/4 cup Olive Oil

• 7 Tablespoons Butter

• 1 whole Large Onion, Peeled And Sliced

• 1 whole Green Bell Pepper, Seeded And Sliced

• 1 whole Yellow Bell Pepper, Seeded And Sliced

• 1 whole Red Bell Pepper, Seeded And Sliced

• 3 Tablespoons Flour

• 2 cups Chicken Broth, More If Needed For Thinning

• 2 Tablespoons Cream

How To Prepare:

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.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.
2. 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.
3. 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. 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.
4. Serve pork chops on a plate with the gravy spooned over the top and chow down!

Finished!

Note: The gravy is the hardest step in this process. Once you nail this technique down though, you'll be able to use it for so many other recipes that require delicious sauces and gravy. We love using this technique to make a cheese sauce for mac and cheese.

Happy Baking & Enjoy!

Article Source: The Pioneer Woman