2 medium green peppers, stemmed, cored, and membranes removed, cut into strips
2 yellow onions, trimmed, cut lengthwise
3 cloves garlic, minced
500ml chicken broth
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1) Trim the excess fat from the chops and season well with salt, pepper, and cayenne.
2) Melt the butter in a frying pan over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.
4) Add the peppers and onions, to the frying pan, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the pan. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.
5) Serve immediately.
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