Ingredients
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4 pork chops, centered-cut, 1 inch thick
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salt
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black pepper
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2 tablespoons butter
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cayenne pepper
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1/4 cup flour, all-purpose
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2 green bell peppers, medium, stemmed, cored, membranes removed, cut into strips
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3 garlic cloves, minced
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2 cups chicken broth
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3 dashes Worcestershire sauce
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2 onions, yellow, trimmed, cut lengthwise
Instructions
- Trim the excess fat from the chops and season well with salt, pepper, and cayenne.
- Melt 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.