Categories: Pork
Ingredients
- 1 1/2 cups plus 3 tbsp all-purpose flour
- 1 tsp seasoned salt
- 1tsp lemon-pepper seasoning
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- Kosher salt and black pepper
- 8 thin bone-in breakfast pork chops
- 7 tbsp butter
- 1/4 cup olive oil
- 1 large onion, thickly sliced
- 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 tbsp heavy cream
Directions
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In a pie plate or other shallow dish, whisk together 1 1/2 cups of the flour, the seasoned salt, lemon-pepper, cumin, cayenne, a pinch of salt and black pepper to taste.
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Season the pork chops with salt and pepper, then dredge them in the flour mixture, shaking off the excess.
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In a heavy skillet, melt 4 tbsp of the butter in the olive oil over medium heat. Working in batches, fry the pork chops until well browned, 2-3 minutes per side. Remove the chops to a plate as you go and keep warm.
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Add the onion and bell peppers to the same skillet and cook, stirring occasionally until slightly softened and starting to brown, about 5 minutes. Remove them to a plate and set aside.
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To the same skillet, add the remaining 3 tbsp butter and 3 tbsp flour. Whisk it into a paste and cook, whisking constantly, until the roux turns dark golden. Whisk in the stock a bit at a time and cook until it’s thick enough to coat a spoon. If it seems to thick, feel free to splash in a little more broth.
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Whisk in the cream, then taste and add salt and black pepper as needed.
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Return the onions and 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.