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