2 medium green bell peppers, stemmed, cored, and cut into strips
2 yellow onions, trimed, cut lengthwise
3 cloves garlic, minced
2 cups chicken broth
2 to 3 dashes Worcestershire sauce
Instructions
Trim the excess fat from the chops and season well
with salt, pepper, 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
saute until softened, about 3 minutes. Stir in the
garlic and cook until fragrant, about half a minute
longer. Push the vegetable to the side of the
skillet.
Add chops to pan and place vegetables on top of the
pork chops. Pour in the broth and sprinkle with
Worcestershire sauce. Cover pan with foil and allow
to simmer for 45 minutes or until chops are tender.
Originally Submitted
10/27/2011
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