Low Country Smothered Pork Chops

Low Country Smothered Pork Chops 4 - center-cut pork chops (1 inch thick) salt and pepper ground cayenne pepper, to taste (optional) 2 - tablespoons butter 1/4 - cup all-purpose flour 2 - medium green bell peppers, seeded, cored and cut into strips 2 - small onions or 1 large, trimmed, cut lengthwise 2 - cloves garlic, minced 2 - cups low sodium chicken broth or stock 2 - 3 dashes Worcestershire sauce Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat. Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside. In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce. Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.