Smothered Pork Chops

Chelsea Mariotti


Mmmmmm My Mother makes the best pork chops and i added a little twist...i hope you enjoy

pinch tips: Flour, Eggs & Breading Techniques





15 Min


55 Min


center-cut pork chops, 1-inch thick
ground cayenne pepper
salt and freshly ground black pepper
tablespoons butter
1/4 c
all-purpose flour, spread on a plate
medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
yellow onions, trimmed, cut lengthwise
cloves garlic, minced
2 c
chicken broth
2 to 3 dashes worcestershire sauce

Directions Step-By-Step

Trim the excess fat from the chops and season well with 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 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 vegetables to the side of the skillet. Add chops to pan and place vegetables on top of 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.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

About this Recipe

Course/Dish: Pork, Steaks and Chops