Pan fried smothered pork chops make the perfect homestyle meal for your family.


By SHYANNE GRIFFIN

Gather the family and make time for a sit-down meal everyone will love. These delicious pork chops will become a new favorite!

WHAT’S IN IT

* 1 ½ cups plus 3 tablespoons of all-purpose flour

* 1 teaspoon seasoned salt

* 1 teaspoon lemon-pepper seasoning

* ½ teaspoon ground cumin

* ¼ teaspoon cayenne pepper

* Salt and pepper

* 8 thin bone-in pork chops

* 7 tablespoons butter

* ¼ cup olive oil

* 1 green bell pepper, seeded and thickly sliced

* 1 yellow bell pepper, seeded and thickly sliced

* 1 red bell pepper, seeded and thickly sliced

* 2 cups chicken broth, plus more if needed,

* 2 tablespoons of heavy cream

HOW TO MAKE IT

In a shallow disk, whisk 1 ½ cups flour, seasoned salt, lemon-pepper seasoning, cumin and cayenne. Season the pork chops with salt and pepper then dredge them in the flour mixture.

In a heavy skillet, melt 4 tablespoons of butter in olive oil over medium heat. Place the covered pork chops in the skillet and fry until well browned, 2-3 minutes per side. Remove the pork to a plate as you go to keep warm.

Add bell peppers to the same skillet and cook, stirring occasionally, until they are slightly softened and starting to brown, about 5 minutes.

Remove them and set aside because you will be using them soon.

In the same skillet, add the remaining 3 tablespoons of butter and 3 tablespoons of flour and whisk into a paste.

Whisk continuously until the roux turns dark brown. Whisk in the chicken broth, a little bit at a time, and cook until its thick enough to just cover a spoon.

Add more chicken broth if the gravy is too thick. Whisk in the cream then add salt and pepper to taste.

Return peppers to the pan and stir to coat them in the gravy.

Serve the pork chops on a plate with the bell pepper gravy spooned over the top.

Enjoy!

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Beneath the Surface News. sara@beneaththesurfacenews.com