Smothered Pork Chops

Step 1In a pie plate, whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper. Dredge the pork chops in the flour mixture.

Step 2Heat 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 and crispy, about 2 to minutes per side. Remove the chops from the skillet and keep warm.

Step 3Add the onions and peppers to the same skillet and cook them, stirring occasionally, until softened, about 10 minutes. Remove them to a plate and set them aside.

Step 4To the same skillet, add the remaining 3 tablespoons butter. Once melted, add 3 tablespoons flour and 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.

Step 5Serve pork chops on a plate with the gravy spooned over the top and chow down!