Smothered Pork Chops...mmm

Trying to think of something different for today...and not wanting to go shopping - so, dug around and threw together what has to be one of my most fantastic meals...Kade is still licking his chops! Big praises - in his words, "Mom, there are not many kids that eat this good!"

Here is what we had on hand:

Huge baking potatoes - I washed them, poked about 3 holes in them, and coated each with butter and sea salt, put them in the oven at 400 degrees - thinking they would take about an hour.

In the meantime,

4 Boneless Sirloin Pork Chops
Butter - real unsalted butter!
Flour
Tony Chachere's Cajun Seasoning
Lawry's Seasoning
Fresh ground black pepper

I rinsed the pork chops off with cool water, and dried with paper towel - sprinkled each with pepper, Tony's, and Lawry's seasonings - both sides...then gently pressed each side into a plate of flour, just a light coat.

I used my big cast iron skillet on medium heat - melted 4 TBSP butter and added the chops - just cooked them long enough on each side to brown a bit (about 4 minutes per side). Removed the chops and set to the side,

and then added the following to my big skillet:

4 more TBSP butter
Purple onion, red - yellow - green - orange bell peppers; all cut in stips about 1/4" wide; and a package of sliced baby bella mushrooms. Let this cook on medium for about 5 minutes, and then push it all over to one side and add the chops back into the bottom of the skillet. Make sure the veggies are all pilled up on top of the chops - that way they will not be overcooked. Add a can of chicken broth to the skillet, and cover - let it cook on medium to low until the potatoes are done.
















Slice the potatoes open and laddle a full scoop of the juicy gravy and veggies on top, and serve with a pork chop. We also had a romaine lettuce salad with garden fresh tomatoes and cucumber, hot rolls (love Sister Schubert's heat em' eat em's!)...and a yummy cake - see the next posting - that is another story!