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Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet 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.
Add the bell peppers and onions to the skillet, and sauté until softened, about 5 minutes. Stir in the garlic and cook until fragrant. Remove the vegetables, place the chops back in the pan, and place the vegetables over them. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan and allow to simmer until chops are tender (20-30 minutes).
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