Cowboy-style pork cutlet

Ingredients:

Pork

• 6-8 thin natural pork cutlets
• 100 g salted butter
• 4 tbsp. l. olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 teaspoon seasoned salt
• 1 teaspoon lemon pepper
• 0.5 tsp ground cumin
• 0.5 tsp cayenne pepper
• A pinch of coarse salt
• A pinch of freshly grated black pepper
• 0.5 cup + 3 tablespoons premium flour
• 1.5 cups lightly salted chicken broth
• 1 tbsp. cream

Red potato puree

• 6 large red potatoes
• 90 g salted butter
• A pinch of coarse salt
• A pinch of freshly grated black pepper

Preparation:

1. In two skillets, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat.
2. Place the onion and pepper in one skillet and cook until browned and caramelized, about 10 minutes.
3. Meanwhile, in a pie dish, whisk together the seasoning salt, lemon pepper, cumin, cayenne pepper, salt, black pepper, and 1/2 cup flour. Dredge the pork chops in the flour mixture.
4. Fry the patties, a few at a time, in a separate pan until well browned, 2-3 minutes per side. Remove the patties from the pan and set aside.
5. Add the remaining 3 tablespoons butter and 3 tablespoons flour to the same pan. Stir and cook until the roux darkens slightly, about 2 minutes. Stir in the broth, a little at a time, breaking up any lumps, then add the cream. Add the onions and bell peppers, coating them in the sauce.
6. Serve the pork with plenty of the vegetable gravy and garnish with mashed potatoes.
   
   Red potato puree:
   
   Place the potatoes in a glass or microwave-safe bowl and microwave for 5-10 minutes. Carefully remove the bowl and mash the potatoes with a fork. Add butter, salt, and black pepper, then mash again. Cover with a towel until ready to serve.