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.
- 4 boneless pork chops (3/4-inch thick)
- olive oil
- 2 tablespoons lemon juice
- 1 tablespoon flour
- 1 1/4 cups beef broth
- 3 green onions (chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon dried thyme (crushed)
- black pepper
- 1 teaspoon butter
- 1 red bell pepper (chopped)
- 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.