Step 1

Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.

Step 2

Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.

Step 3

Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.

Step 4

Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.

Step 5

To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.

Step 6

Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.

Step 7

Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.