recipe and photo from pauladeen.com
This is a first for me. Not using my own photos for a recipe. I love original content and this goes against my blogging "beliefs" but for whatever reason, I didn't save or deleted my photos when making this. No matter how awful (and some are really awful) my photos are, I still use them.
Another recipe from the talented Paula Deen and I couldn't pass up the opportunity to share this recipe with you as it was fantastic. I can fry up pork chops plain and eat them. I love them that much. John doesn't and needs some extra persuading. These were tender and juicy and full of flavor. He had seconds.
4 center-cut pork chops, 1" thick
salt & pepper
ground cayenne pepper
2 TBLS. butter
1/4 cup all purpose flour, spread on a plate
2 medium green peppers, stemmed and cored, 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 the 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 peppers and onion to the skillet and saute until softened, about 3 minutes.
Stir in garlic and cook until fragrant, about 1/2 minute longer. Push the vegetables to the side of the skillet. Add chops back to the pan and place vegetables on top.
Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer 45 minutes or until chops are tender.