- 4 center-cut pork chops, 1-inch thick
- Salt and freshly ground black pepper
- Ground cayenne pepper
- 2 tablespoons butter
- 1/4 cup all-purpose flour, spread on a plate
- 2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
- 2 yellow onions, trimmed, cut lengthwise
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 to 3 dashes Worcestershire sauce
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 saute 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.
Makes 4 servings
Star Rating: 5 out of 5 stars