| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 6 large red potatoes
- 6 tablespoons salted butter
- Pinch kosher salt
- Pinch freshly ground black pepper
Instructions
- 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.
- Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer’s instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1046 |
| Total Fat | 57 g |
| Saturated Fat | 25 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 59 g |
| Cholesterol | 230 mg |
| Sodium | 841 mg |
Reviews
Very tasty! I am not a big fan of pork chops but I will make this again. Not difficult but did take some time. The gravy was delicious!
Good Comfort Food! Once gravy was combined I added pork chops, peppers and onions back into gravy and made sure both sides of chops was covered in gravy then covered with foil and let simmer until we were ready to eat. I added just a little more chicken broth to gravy as they simmered to make sure gravy didn’t get too thick. Pork chops were fork tender when we ate! A nice variation of my usual smothered pork chops. Will definitely make again.
Very hardly and delicious meal. Just the right amount of spice
Excellent flavor! Easy to make and definitely a crowd pleaser!!
These were good. Added 8 oz mushrooms but only 1 bell pepper. Used 1/2 cup chicken broth and 1 cup of pork “gravy” powder. Since the powder includes thickeners I skipped that step. Seems my mother use to made something like this around 65 years ago. It is a nice change.
This is a very tasty, satisfying recipe. My husband loves it and so do I. Quite easy and fairly quick, too! I use a thicker, center cut boneless chop simply because we like them better!
We made this tonight and thought it was wonderful. We also made with thicker cut pork chops.
I used mushrooms instead of peppers, and it was fantastic.
I made these last night and they were fantastic. My husband thought they were like something you would be served in a high class restaurant. The only modifications I made was that I used thick French cut bone-in chops because that was what I had on hand and I added mushrooms in place of green peppers (which we do not like). After browning the chops I finished them up in a hot oven while I made the sauce. I served them with mashed potatoes. These will definitely be on our dinner rotation! Thanks Ree for another great recipe!
Very good! I added mushrooms with the onion and peppers.