Smothered Pork Chops

0 Pat the pork chops dry on both sides and place them on a plate. Drizzle a little olive oil over the meat and rub it in evenly. Season both sides with seasoned salt, onion powder, garlic powder, paprika, black pepper, and salt, pressing the seasonings into the meat. Set the pork chops aside.
1 Heat the remaining olive oil in a large skillet over medium heat. Once the oil is hot, add the onions and bell peppers and sauté for 5–8 minutes, until they begin to soften.
2 Place the pork chops in the skillet and sear for 3–4 minutes per side, or until they reach an internal temperature of 145°F. Transfer them to a plate and reduce the heat to low.
3 Add the butter to the skillet, and once it’s melted, sprinkle in the flour. Stir to create a roux and cook for 2–3 minutes. Slowly pour in the beef broth and add the beefy onion soup mix, whisking constantly and scraping up any browned bits from the bottom of the pan.
4 When the gravy begins to simmer, return the pork chops to the skillet. Let them simmer in the gravy for 10–15 minutes, stirring occasionally to prevent sticking. Serve and enjoy!