Ingredients

4 Tbsp. salted butter

4 Tbsp. olive oil

½ cup green onion

1 green bell pepper, sliced

1 red bell pepper. Sliced

1 cup mushroom

1 tsp. seasoned salt

1 tsp. lemon pepper

½ tsp. ground cumin

½ tsp. cayenne pepper

pinch of kosher salt

pinch freshly ground black pepper

½ cup plus 3 Tbsp. seasoned flour

6 to 8 thin-cut antelope chops

2 tsp. seasoned meat tenderizer

1 ½ cups chicken stock

2 Tbsp. cream

 

Directions

  1. Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
  2. Put the green onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
  3. Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
  4. Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
  5. To this skillet, add 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
  6. Serve with plenty of sauce and the caramelized onions/peppers.