Lunch: Smothered Pork Chops

This recipe includes superfoods such as:

Lemon

Health benefits of Smothered Pork Chops

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1-1/2 cup Flour
1 teaspoon Seasoned Salt
1 teaspoon Lemon Pepper Seasoning
1/2 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
Pinch Of Salt
Black Pepper To Taste
8 whole Thin Bone-in Breakfast Pork Chops
1/4 cup Olive Oil
7 Tablespoons Butter
1 whole Large Onion, Peeled And Sliced
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Yellow Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
3 Tablespoons Flour
2 cups Chicken Broth, More If Needed For Thinning
2 Tablespoons Cream

Instructions

Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture. Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm.
Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside.
To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce.
Serve pork chops on a plate with the gravy spooned over the top and chow down!

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