Smothered Pork Chops

Name: Smothered Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/2 c. Flour; 1 tsp. Seasoned Salt; 1 tsp. Lemon Pepper Seasoning; 1/2 tsp. Cumin; 1/4 tsp. Cayenne Pepper; Pinch Of Salt; Black Pepper To Taste; 8 whole Thin Bone-in Breakfast Pork Chops; 1/4 c. Olive Oil; 7 tbsp. Butter; 1 whole Large Onion, Peeled And Sliced; 1 whole Green Bell Pepper, Seeded And Sliced; 1 whole Yellow Bell Pepper, Seeded And Sliced; 1 whole Red Bell Pepper, Seeded And Sliced; 3 tbsp. Flour; 2 c. Chicken Broth, More If Needed For Thinning; 2 tbsp. Cream

By Ree DrummondPublished: Mar 4, 2016

2 Ratings

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Comfort food at its most drippy and decadent!

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Yields:: 4 serving(s)
Prep Time:: 10 mins
Cook Time:: 20 mins
Total Time:: 30 mins

Ingredients

1 1/2 c. Flour
1 tsp. Seasoned Salt
1 tsp. Lemon Pepper Seasoning
1/2 tsp. Cumin
1/4 tsp. Cayenne Pepper
Pinch Of Salt
Black Pepper To Taste
8 whole Thin Bone-in Breakfast Pork Chops
1/4 c. Olive Oil
7 tbsp. Butter
1 whole Large Onion, Peeled And Sliced
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Yellow Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
3 tbsp. Flour
2 c. Chicken Broth, More If Needed For Thinning
2 tbsp. Cream

Directions

Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture.Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm.

Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside.

To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce.

Serve pork chops on a plate with the gravy spooned over the top and chow down!

Sometimes you just need a big honkin’ plate of pork chops dripping with bell pepper gravy. I made this recipe yesterday, Snapchatting in real time along the way. And by the way, if you’re saying to yourself, “I do NOT get Snapchat,” please know that I was in the same boat probably three months ago. I thought it was the most hieroglyphic-esque app there was, and I didn’t think I’d ever understand it.

But then it clicked. And now I love it! If you’re a Snapchatter, my username is “thepioneerwoman.”

This recipe on Snapchat is essentially the same, with the same ingredients, prep, and steps. But there are some video clips and random life moments, like when Todd walked through the kitchen and yelled “AAADDDDRIAAANNNNNNNNN!” because he’s on a serious Rocky kick lately.

Is that normal? For eleven year olds in the new millennium to watch, devour, and love Rocky movies? Please advise.

And in the meantime, please enjoy this yummy comfort food recipe!

First, make the seasoning for the pork chops: Flour, lemon pepper, seasoned salt, cumin, cayenne, salt, pepper, and love.

Stir it together…

And dredge thin, bone-in breakfast chops in the mixture, shaking off the excess.

Heat vegetable (or olive!) oil in a large skillet over medium heat and add 3 of the pork chops.

Move the pork chops around the skillet a bit and let them cook until they’re sizzling around the edges and golden on the first side.

After a couple of minutes, use tongs or a fork to turn them over. Look how gawgeously gawgeous they are!

Gawgeous.

Finish cooking them on the second side, about 1 1/2 minutes or so, then remove them to a plate.

Finish frying the rest, then set them on the plate and keep the chops warm! You can cover them with foil, or you can invert a second plate on top. Or you can do the hokey pokey and you can turn yourself about.

Just keep them warm!

That’s what it’s all about.

Turn off the skillet while you get some veggies ready. (Or, if you’re organized, which I am not, you can prep these veggies before you even start this whole adventure.) Slice an onion…

A green and yellow bell pepper…

And a red bell pepper.

Turn the skillet to medium heat and throw in all the veggies.

Cook them for about 8 to 10 minutes, stirring frequently, until they have some nice color and are soft but not mushy.

Sorry to be so bossy today! Sheesh!

Remove the veggies from the pan and add 3 tablespoons butter and 3 tablespoons flour.

Whisk the flour into the butter to make a roux…

Then cook the roux until it’s lovely and deep golden brown.

Add broth and whisk to combine…

Then cook the sauce/gravy, whisking constantly, until it’s nice and thick. Season it with salt and pepper and give it a taste, and if it’s overly thick, just splash in more broth.