Combine 1 cup of the all-purpose flour with seasoned salt, lemon pepper, ground cumin, and cayenne pepper in a shallow dish. Add a good pinch of salt and black pepper too. Dredge the pork chops in this mixture until each chop is well coated on all sides. Make sure to shake off any extra flour.

Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter melts and the pan is hot, carefully add the pork chops. Cook them for about 3 to 4 minutes on each side until they turn a golden brown color. You are not cooking them all the way through at this point. Remove the chops from the skillet and set them aside.

In the same pan, melt the remaining 2 tablespoons of unsalted butter. Add the thinly sliced large onion, green bell pepper, and red bell pepper to the skillet. Cook these for about 10 minutes, stirring them occasionally, until the vegetables become soft and begin to caramelize. Take them out of the skillet and set them aside with the pork chops.

Sprinkle 3 tablespoons of the remaining all-purpose flour into the pan. Stir this flour into the drippings in the skillet to form a roux. Cook the roux for about 2 minutes, stirring constantly, until the flour gets a light golden color. Slowly whisk in the 2 cups of chicken broth, making sure to get rid of any lumps. Let the mixture simmer until it thickens to a nice gravy-like consistency, then stir in the 2 tablespoons of heavy cream.

Return the browned pork chops and the sautéed vegetables to the skillet, nestling them into the gravy. Spoon some of the delicious sauce over the top of the chops. Lower the heat to low, and cover the pan. Let everything simmer gently for 15 to 20 minutes, or until the pork chops are completely cooked through and very tender. Serve hot, spooning plenty of that rich onion-pepper gravy over each chop.