Smothered Pork Chops

I wanted a new option tonight for the pork chops my husband surprised me with.  I have made smothered pork chops before from someone else's recipe they were okay.  I decided to create my own version and it was delicious.  I served this over cheese grits with roasted asparagus seasoned with creole seasoning.  Pro-tip, if you are short on time, saute the onions and peppers in a separate pan while you sear the pork and pour the onion mixture into the pork pan after you have added the broth to the vegetable mixture.

Ingredients:
4 pork chops
3/4 cup of flour
1/2 tsp chili powder or creole seasoning
2 tsp garlic powder
1 large or 2 small sweet onions, halved and sliced
1 bell pepper, seeded and sliced
2 cloves of garlic, minced
2 tbsp of butter
1 1/2 cups of vegetable or chicken stock
1 tbsp of Worcestershire sauce
1/4 cup of heavy cream
Olive oil
Salt and pepper

Combine the flour with chili and garlic powder.  Reserve 2 tbsps of the flour mixture.  Heat a small amount of olive oil in a large pan over medium heat.  Season the pork with salt and pepper and then dredge in the flour mixture.  Brown the pork for about 5 minutes per side.  Remove the pork to a plate and add the onions to the pan.  Cook the onions, stirring occasionally, for 5 minutes until they are just beginning to brown.  Add the bell pepper and cook for 3 minutes more, stirring occasionally.  Finally stir in the garlic and allow cook for 2 minutes more.  Add in butter and, once melted, sprinkle the reserved flour over the vegetable mixture and stir for 2 minutes.  Stir in the broth and Worcestershire sauce.  Place the pork chops back into the sauce and spoon the vegetables and sauce over the top of the pork.  Cover and simmer for 30-45 minutes (depending on thickness).  Stir in the heavy cream and simmer for 15 minutes more.  Serve and enjoy!