PEPPERS & PORK CHOPS

PEPPERS & PORK CHOPS 4 Thick cut bone-in, pork chops 2 Banana Peppers, sliced and seeded 1 Poblano Pepper, sliced and seeded ½ med. Vidalia Onion, sliced ¾ stick un-salted Sweet Cream Butter 2 TBL Roasted Garlic Rosemary Sea Salt Seasoning by, The Gourmet Collection Spice Blends Ground Black Pepper to taste Coat all side of chops with seasonings. Let rest in fridge about thirty minutes. Heat butter in cast iron skillet on high until hot. Place chops in butter and allow to slightly brown before turning over. Add peppers and onion and lower heat. Cover and let chops cook about twenty minutes. Uncover and raise heat until chops and peppers start to caramelize, about five minutes. Served with mashed sweet potato, homegrown squash with nutmeg & brown sugar, sliced tomatoes, cucumbers and cantaloupe.