克里奧爾燜豬扒

Combine the Creole seasoning, garlic powder, salt, and pepper in a small bowl. Pat the pork chops dry with a paper towel. Generously season the pork chops with the spice mixture, using your hands to rub it in well. Let them rest for 30 minutes.

Heat some oil in a large skillet over medium-high heat. Working in batches, sear the pork chops for 2-3 minutes per side until nicely browned. Transfer the seared chops to a plate and set aside.

Add a little more oil to the skillet if needed. Introduce the diced onions and bell peppers to the skillet and cook over medium heat until they soften. Stir in the minced garlic and cook for an additional 30 seconds. Sprinkle in the flour and stir it well, cooking for 1 minute to create a roux.

Pour in the chicken or pork stock and bring the mixture to a boil, stirring continuously. Continue to stir and cook until the sauce thickens, which should take just a few minutes. Stir in the heavy cream.

Carefully return the seared pork chops to the skillet, nestling them into the sauce. Cover the skillet and let them simmer on low heat for about 10 minutes, or until the pork reaches an internal temperature of 135-140°F. Remove the skillet from the heat and allow the chops to rest, covered, for 5 minutes.

Serve the pork chops on plates, spooning plenty of the rich sauce over them. This dish pairs well with rice. For a finishing touch, garnish with red pepper flakes and/or fresh parsley. Serve immediately and enjoy!