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

1. 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.

2. Season the pork chops with salt and pepper, then dredge them in the flour mixture, shaking off the excess.

3. 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.

4. 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.

5. 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.

6. Whisk in the cream, then taste and add salt and black pepper as needed.

7. 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.

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