Prep the vegetables

• Dice the yellow onion, green bell pepper, red bell pepper and celery.
• Set aside.

Season the flour

• In a small bowl, combine the flour with the Cajun seasoning, dried mustard, black pepper, white pepper and jalapeño garlic onion seasoning.
• Mix well.

Coat the pork chops

• Sprinkle the seasoned flour generously over the pork chops on both sides.

Brown the pork chops

• Heat the oil in a pot over medium heat.
• Brown the pork chops well on both sides, then remove and set aside.

Sauté the vegetables

• Add the butter to the pot and sauté the onion, bell peppers and celery until soft and golden.
• Stir in the garlic and the beef bouillon.

Simmer with ice

• Return the pork chops to the pot.
• Cover with ice, then cover the pot and simmer for a couple of hours, adding more ice or water as needed to keep the gravy liquid.

Serve

• Serve the smothered pork chops and gravy over cooked white rice.