Lowcountry Smothered Pork Chops
By Paula DeenJUMP TO RECIPE
- 4 1-inch thick center-cut pork chops
- ground cayanne pepper
- 2 tablespoons butter
- 1/4 cup spread on a plate all purpose flour
- 2 medium stemmed, cored, and membranes removed, cut into strips green bell peppers
- 2 trimmed, cut lengthwise yellow onions
- 3 cloves minced garlic
- 2 cups chicken broth
- 2 to 3 dashes Worcestershire sauce
- to taste salt and freshly ground black pepper
Trim the excess fat from the chops and season well with salt, pepper and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.
Add the bell peppers and onions, to the skillet, and sauté until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.