PORK CHOPS WITH PEPPERS RECIPES

Name: Smothered Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 c. Flour; 1 tsp. Seasoned Salt; 1 tsp. Lemon Pepper Seasoning; 1/2 tsp. Cumin; 1/4 tsp. Cayenne Pepper; Pinch Of Salt; Black Pepper To Taste; 8 whole Thin Bone-in Breakfast Pork Chops; 1/4 c. Olive Oil; 7 tbsp. 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 tbsp. Flour; 2 c. Chicken Broth, More If Needed For Thinning; 2 tbsp. Cream

SMOTHERED PORK CHOPS - THE PIONEER WOMAN – RECIPES ...

Smothered Pork Chops - The Pioneer Woman – Recipes ... image

Sometimes you just need a big honkin’ plate of pork chops dripping with bell pepper gravy.

Provided by Ree Drummond

Categories main dish meat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 c. Flour
1 tsp. Seasoned Salt
1 tsp. Lemon Pepper Seasoning
1/2 tsp. Cumin
1/4 tsp. Cayenne Pepper
Pinch Of Salt
Black Pepper To Taste
8 whole Thin Bone-in Breakfast Pork Chops
1/4 c. Olive Oil
7 tbsp. 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 tbsp. Flour
2 c. Chicken Broth, More If Needed For Thinning
2 tbsp. Cream

Steps:

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!

SPAGHETTI PORK CHOPS RECIPE: HOW TO MAKE IT

Spaghetti Pork Chops Recipe: How to Make It image

This succulent pork supper was sent in by Ellen Gallavan, Midland, Michigan. The moist chops simmer to perfection in a tangy sauce, then are served over pasta. "This was one of my mother's most-loved recipes," she shares.

Provided by Taste of Home

Categories Dinner

Total Time 06 hours 20 minutes

Prep Time 20 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 small onion, finely chopped
1 bay leaf
1 teaspoon celery seed
1/2 teaspoon Italian seasoning
6 bone-in pork loin chops (8 ounces each)
2 tablespoons olive oil
9 ounces uncooked spaghetti

Steps:

In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. , In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low until meat is tender, 6-8 hours. Discard bay leaf. , Cook spaghetti according to package directions; drain. Serve chops and sauce over spaghetti.

Nutrition Facts : Calories 587 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 46g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 44g protein.

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SMOTHERED PORK CHOPS - THE PIONEER WOMAN – RECIPES ...

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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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