Smothered Pork Chops
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
6 tbsps
Salted Butter4 tbsps
Olive Oil1 large
Onion (sliced)1 tsp
Seasoned Salt1 tsp
Lemon Pepper1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 pinch
Kosher Salt1.5 cups
Chicken Stock (low-sodium)1 tbsp
Cream6 large
Red PotatoesDirections:
1
Watch how to make this recipe
2
Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat
3
Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes
4
Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate
5
Dredge the pork chops in the flour mixture
6
Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side
7
Remove the chops from the skillet and set aside
8
To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour
9
Stir and cook until the roux gets some color on it, about 2 minutes
10
Whisk in the stock a bit at a time, working out all the lumps, then add the cream
11
Add the onions and peppers, coating them in the sauce
12
Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes
13
Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes
14
Carefully remove the bowl and smash the potatoes with a fork
15
Add the butter, salt and pepper, then smash again
16
Cover with a towel until ready to serve