Lowcountry Smothered Pork Chops
Lowcountry Smothered Pork Chops
1h 5m
Serves 10
Directions
- 1Trim the excess fat from the chops and season well with salt, pepper and cayenne.
- 2Melt the butter in a skillet over medium heat.
- 3Lightly roll the chops in flour, shake off the excess, and slip them into the pan.
- 4Brown the chops well, about 3 minutes per side, and remove them to a plate.
- 5Add the bell peppers and onions to the skillet and sauté until softened, about 3 minutes.
- 6Stir in the garlic and cook until fragrant, about half a minute longer.
- 7Push the vegetables to the side of the skillet.
- 8Add chops to the pan and place vegetables on top of pork chops.
- 9Pour in the broth and sprinkle with Worcestershire sauce.
- 10Cover the pan with foil and allow to simmer for 45 minutes or until chops are tender.
Ingredients
- 4 1-inch thick center-cut pork chops
- ground cayenne pepper
- 2 tablespoons Butter
- 0.25 cup all purpose flour, spread on a plate
- 2 medium green bell peppers, stemmed, cored, membranes removed, cut into strips
- 2 yellow onions, trimmed, cut lengthwise
- 3 cloves minced garlic
- 2 cups chicken broth
- 2 to 3 dashes Worcestershire sauce
- salt and freshly ground pepper, to taste
Equipment
skilletfoil
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