Smothered Pork Chops

Total Time:
16 min
6 min
10 min

4 to 6 servings

  • 7 tablespoons salted butter
  • 4 tablespoons olive oil
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 teaspoon seasoned salt
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 1/2 cup plus 3 tablespoons all-purpose flour
  • 6 to 8 thin-cut breakfast pork chops
  • 1 1/2 cups low-sodium chicken stock
  • 1 tablespoon cream
  • Smashed Red Potatoes, recipe follows, for serving
  • Smashed Red Potatoes:
  • 6 large red potatoes
  • 6 tablespoons salted butter
  • Pinch kosher salt
  • Pinch freshly ground black pepper
Watch how to make this recipe.
  • Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.

  • Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.

  • 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. Dredge the pork chops in the flour mixture.

  • Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.

  • To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.

  • Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.

Smashed Red Potatoes:
  • Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

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