45 min
Smothered Pork Chops
Recipe GLPR34c81cb47d60d1
Tender, crispy bone-in pork chops smothered in a rich, creamy gravy loaded with sautéed onions and colorful bell peppers. This classic comfort food features a golden spiced flour coating that seals in the juices, while the velvety sauce brings everything together for a satisfying, restaurant-quality meal.
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Ingredients
1½ cup All-purpose flour
1 teaspoon Seasoned salt
1 teaspoon Lemon pepper seasoning
½ teaspoon Ground cumin
¼ teaspoon Cayenne pepper
1 pinch Salt
Freshly ground black pepper
8 Bone-in breakfast pork chops (thin-cut)
¼ cup Olive oil
7 tablespoon Unsalted butter
1 Large onion, peeled and sliced
1 Green bell pepper, seeded and sliced
1 Yellow bell pepper, seeded and sliced
1 Red bell pepper, seeded and sliced
3 tablespoon All-purpose flour (for roux)
2 cup Chicken broth
2 tablespoon Heavy cream
Directions
Combine the 1½ cups flour, seasoned salt, lemon pepper seasoning, cumin, cayenne pepper, pinch of salt, and a few grinds of black pepper in a shallow dish or pie plate. Mix well to blend all the spices evenly.
Working with one pork chop at a time, coat both sides generously in the spiced flour mixture, shaking off any excess. Set the floured chops aside on a plate.
Heat the olive oil and 4 tablespoons of butter in a large, heavy skillet over medium heat. Once the mixture is hot and foamy, carefully add the pork chops in batches, being careful not to overcrowd the pan. Fry each chop for about 2 minutes per side until golden brown and crispy on the outside. Transfer the cooked chops to a warm plate and cover loosely with foil.
In the same skillet with the remaining fat, add the sliced onion and all three colors of bell pepper. Cook over medium heat, stirring occasionally, until the vegetables are soft and lightly caramelized, about 10 minutes. Transfer the cooked vegetables to a separate plate.
Add the remaining 3 tablespoons of butter to the skillet and let it melt over medium heat. Sprinkle the 3 tablespoons flour over the melted butter and whisk constantly until a thick paste forms. Continue cooking and stirring for about 2 minutes until the roux darkens to a rich golden-brown color.
Slowly whisk in the chicken broth, a little at a time, stirring constantly to break up any lumps and create a smooth gravy. Once all the broth is incorporated and smooth, stir in the heavy cream.
Taste the gravy and adjust the seasoning with additional salt and black pepper as needed. If the gravy is too thick, thin it with a bit more broth; if too thin, simmer for a minute longer to thicken slightly.
Return the cooked onions and bell peppers to the skillet, stirring gently to coat them evenly in the creamy gravy. Warm through for about 1 minute.
To serve, place a pork chop on each plate and spoon the vegetable-laden gravy generously over the top. Serve immediately while hot.
