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