Smothered Pork Chops with Bell Pepper Gravy

Source: P-Dub

Ingredients:
1-1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon lemon pepper seasoning (I didn't have any, but I found this handy-dandy substitution)
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
pinch of salt
black pepper to taste
8 whole thin bone-in breakfast pork chops (I had boneless loin chops, which were great, but I think I cooked them a bit too long, which is easy to do with that kind of chop)
1/4 cup olive oil
7 Tablespoons butter
1 whole large onion, peeled and sliced
1 whole green bell pepper, seeded and sliced (I used a combo of colors of peppers, but only about 2 whole peppers worth and it was very bell peppery, so I don't think three is necessary, personally)
1 whole yellow bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
3 Tablespoons flour
2 cups chicken broth, more if needed for thinning

2 Tablespoons cream (I used milk because that's what I have)

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!

Notes:
This were gooood.  Maybe it's because I get sick of my usual chicken breasts or ground beef options when it comes to meat, but pork chops just speak to my soul.  Ha.  Okay, so maybe that's a bit dramatic.  But I love 'em.  And these were fantastic.  A little "fancier" than my normal weeknight fare, but actually not a ton harder to put together.  We ate them with mashed taters and had a heavenly feast for a Thursday.