This has got to be one of my faves! It was originally a Paula Deen recipe but I tweeked it a bit. Gasp! I know, how dare I tweek a Paula Deen recipe but it called for fresh cut peppers and I had a bag of frozen green, red and yellow peppers in my freezer, so I thought, duh use that up! So I did. It also saved me a bit of time chopping up peppers.

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Ingredients:​

4 Boneless Pork Chops (You can use the ones with the bone, this is just what I picked up at the store)​

Salt and freshly ground black pepper

Dash Ground cayenne pepper
2 tablespoons butter
1/4 cup all-purpose flour, spread on a plate
2 Cups of red, green and yellow peppers (Again, I used the bag of frozen peppers found in the freezer section of my grocery store)

1 Cup of Chopped Onions (I used another frozen bag from my grocery store. I love those things!)
3 Tbs of Minced garlic
2 cups chicken broth
2 to 3 dashes Worcestershire sauce



Directions:

1. Season chops on each side with salt, pepper and cayenne pepper.

2. Melt butter in skillet on Medium heat

3. Lightly roll chops in flour, shake off excess and place them in skillet

4. Brown well, about 3-4 minutes on each side then remove them onto a plate.

5. Add peppers and onions to skillet and saute until softened.

6. Add minced garlic and cook for another minute or so.

7. Push veggies to the side and place chops back in skillet

8. Top chops with veggies and add the chicken broth, pour all over veggie covered chops.

9. Sprinkle with Worcestershire Sauce.

10. Cover skillet and simmer for 45-50 minutes.



Enjoy!



I want to apologize to Mrs. Paula Deen for being lazy and adding in pre-cut frozen peppers and onions to the mix. I'm just too darn lazy to spend 20 minutes chopping them!