Potted Pork Chops

• 6 pieces Thin Cut Bone-In Pork Chops
• 1 whole Medium Yellow Onion, Sliced Thick
• 1 whole Large Red Bell Pepper, Sliced Thick
• 1 can (14.5 Oz. Can) Beef Broth, Low Sodium
• 1 clove Garlic, Minced
• 1 teaspoon Seasoned Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• 1 teaspoon Olive Oil (I Used Light Tasting)

1. Begin by seasoning your pork chops with the seasoned salt and black pepper on both sides.
2. In a large Dutch oven set on medium heat, heat up the olive oil.
3. Place three pork chops in and allow them to brown very well on one side.
4. Then flip them over and do the same on the other side.
5. You want to get these nice and browned with a nice crust on the outside.
6. Remove the first set of browned chops to a plate and keep warm.
7. Brown the remaining three chops and remove those to a warm plate.
8. Take your sliced onion, peppers, and garlic and add them into the pot and saute them for a bit, just to give them some color.
9. Once they have some color, remove them to a separate bowl.
10. In the bottom of that pot, you are going to have some delicious flavor.
11. To this you will add the beef broth.
12. Set it to a low simmer and using a whisk, scrape up all that goodness off the bottom of the pot.
13. Add the pork chops back to the pot, place the onions and peppers on the top, and cover your pot.
14. Keeping it on a low simmer, allow these to cook for about 20 to 30 minutes.
15. Remove the chops and the peppers and onions to a serving platter.
16. Set the burner to medium and reduce the sauce by half.
17. Pour this over the chops and serve.

chops, yellow onion, red bell pepper, clove garlic, salt, fresh ground black pepper, olive oil

Taken from tastykitchen.com/recipes/main-courses/potted-pork-chops/ (may not work)