Lowcountry Smothered Pork Chops
Ingredients
- 4 center-cut pork chops, 1 inch thick
- salt and freshly ground pepper
- ground cayenne pepper
- 2 Tbsp 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 Worchestershire sauce
Directions
Trim the excess fat from the pork 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 sauté 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 the pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worchestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until the chops are tender.
My changes:
- Red bell peppers instead of green
- Salt and pepper applied to chops; cayenne sifted into flour, otherwise they end up too spicy.
- Perhaps a dash of turmeric in with the cayenne in the flour.
Source: 
http://www.foodnetwork.com/recipes/paula-deen/lowcountry-smothered-pork-chops-recipe/index.html