8 Thin Bone in Pork Chops
1 C All Purpose Flour
3 tsp Igotchu Pork Chop Seasoning
2 tsp Igotchu Garlic Lovers Seasoning
½ C Vegetable Oil
1 med Onion Sliced Thin
½ Green Bell Pepper Sliced Thin
½ Red Bell Pepper Sliced Thin
3 C Chicken Broth
Preheat oven to 350 degrees. Rinse pork chops and set aside. In baking dish combine and mix well 1 cup all-purpose flour, 2 teaspoons Igotchu pork chop seasoning and 2 teaspoons Igotchu garlic lovers seasoning. In large skillet add ¼ cup of vegetable oil and heat over medium heat. Once oil is hot add sliced onion and both green and red peppers sliced. Stir and sauté over medium heat until vegetables are soft. Remove vegetables with slotted spoon to a bowl. Add remaining ¼ cup of vegetable oil to skillet and bring back up to temperature over medium heat. Dredge pork chops in seasoned flour mixture 1 at a time making sure to cover well. Place coated pork chops in skillet and fry on each side 2 to 3 minutes until brown. Remove pork chops to large casserole dish. In remaining oil in skillet add and stir remaining flour mixture while whisking over medium heat to remove and browned bits. Add 1 teaspoon of pork chop seasoning and continue whisking. Slowly add chicken broth and bring to boil and whisk to make gravy. Place cooked vegetables over chops and then pour on gravy. Cover tightly with foil and place in preheated oven for 1 hour
