1-1/2 cup Flour
1 teaspoon Seasoned Salt
1 teaspoon Lemon Pepper Seasoning
1/4 teaspoon Cayenne Pepper
Pinch Of Salt
Black Pepper To Taste
8 whole Thin Pork Chops
1/4 cup Olive Oil
7 Tablespoons 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 Tablespoons Flour
2 cups Chicken Broth, More If Needed For Thinning
2 Tablespoons Cream
Whisk together the flour, seasoned salt, lemon pepper, cayenne pepper, salt, and black pepper. 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!