These thick-cut breakfast pork chops are smothered in a creamy veggie roux and served with a side of smashed red potatoes.
Directions for: Smothered Pork Chops
Ingredients
Pork Chops7 Tbsp salted butter
4 Tbsp olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tsp seasoned salt
1 tsp lemon pepper
tsp ground cumin
tsp cayenne pepper
1 pinch kosher salt
1 pinch freshly ground black pepper
cup all-purpose flour + 3 Tbsp
6 - 8 thin-cut breakfast pork chops
1 cups low-sodium chicken stock
1 Tbsp cream
Smashed Red Potatoes, recipe follows, for serving
Smashed Red Potatoes6 large red potatoes
6 Tbsp salted butter
1 pinch kosher salt
1 pinch freshly ground black pepper
Directions
Pork Chops1. Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
2. Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
3. 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.
4. 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.
5. 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.
6. Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
Smashed Red Potatoes1. 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.
See more: Pork, Main, Potatoes, Vegetables, Comfort Food