Ingredients
- 1 package pork chops
- 1 tsp seasoned salt
- ½ tsp cumin
- ¼ tsp cayenne pepper
- salt & pepper
- 1 cup flour
- ¼ cup olive oil
- ½ stick butter
- 1 onion sliced
- 1 red pepper sliced
- 1 orange pepper sliced
- 1 yellow pepper sliced
- 2 tbl flour
- 1 ½ cups chicken broth
- 1 tbl cream
Instructions
-
dredge pork chops in flour seasoned with seasoned salt, cumin and cayenne pepper
-
heat olive oil and butter in a cast iron skillet
-
fry chops on high for 2 minutes per side in batches if necessary and remove to a plate to keep warm
-
add onion and peppers, season with salt & pepper and cook on low for 6-8 minutes until soft
-
remove to a plate
-
add the flour and whisk in and cook until golden about 2 minutes
-
add the chicken broth a little at a time and whisk until smooth
-
add the cream and season with salt and pepper
-
add the peppers back in
-
serve pork chops topped with peppers and sauce
