- 4 center-cut pork chops, 1-inch thick
- salt and pepper
- ground cayenne pepper
- 2 tablespoons butter
- 1/4 cup flour
- 2 bell peppers, cut into strips
- 1 onion, cut into strips
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2-3 dashes Worcestershire sauce
- Trim excess fat from chops and season well with salt, pepper, and cayenne.
- Melt butter in a deep skillet over medium high heat.
- Roll the chops in flour, shake off any excess, then slip them into the pan.
- Brown well, about 3-5 minutes per side, and remove them to a plate.
- In the same skillet- add the bell peppers and onion and sauté until soft, about 3-5 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds .
- Push veggies to the side of the skillet. Add chops to pan and place vegetables on top of pork chops.
- Pour in the broth and sprinkle in Worcestershire sauce.
- Place lid over skillet and allow to simmer 45-50 minutes until tender.
- Serve and ENJOY.