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Description
When bell peppers are on sale, stock up. Uncut, they'll keep for a week or two in the refrigerator. If desired, peppers may be frozen. To freeze, select crisp, tender, green or bright red pods. Wash, cut out stem, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings. Seal, label and freeze. Serve with with orzo pasta, steamed green beans and garlic bread sticks.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown 2 minutes on each side. Combine lemon juice and flour; stir into skillet with beef broth, green onions, garlic, thyme, salt and pepper. Bring to boiling, cover tightly and cook over low heat for 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter; keep warm.
- Cook broth mixture, uncovered, over medium-high heat until sauce thickens slightly. Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often. Spoon the sauce over chops. Sprinkle with cooked red pepper.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol125mg42% |
Sodium540mg23% |
Potassium880mg25% |
Protein43g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A20% |
Vitamin C80% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.