🌎 The World Cookbook

3 tablespoons butter
1 medium red or green bell pepper, sliced
1 medium onion, halved and cut into 1/2-inch slices
3 teaspoons Cajun seasoning
2 teaspoons finely chopped garlic
4 bone-in pork loin chops, 1/2 inch thick (about 1 1/2 lb), trimmed of fat
1/2 cup Progresso™ chicken broth (from 32-oz container)
1/2 cup heavy whipping cream
Cooked white rice, if desired

In 12-inch nonstick skillet, heat 2 tablespoons of the butter over medium-high heat. Add bell pepper, onion and 1 teaspoon of the Cajun seasoning. Cook 7 to 10 minutes, stirring frequently, until tender. Add garlic; cook 30 to 60 seconds or until fragrant. Transfer mixture to plate. Add remaining 1 tablespoon butter to skillet; melt over medium-high heat. Season both sides of pork chops with remaining 2 teaspoons Cajun seasoning. Add to skillet; cook 2 to 3 minutes, turning once, until browned. Add chicken broth and vegetable mixture to skillet. Reduce heat to medium; simmer 8 to 10 minutes or until pork is no longer pink in center (145°F). Remove pork to rimmed serving dish; cover to keep warm. Stir whipping cream into vegetable mixture, and cook until heated through; transfer to serving dish with pork chops. Serve warm with rice.