Pepper Pork Chops

Pork
Pepper Pork Chops
5
9
60
25

Ingredients

4 boneless ribeye (rib) pork chops (3/4-inch thick)
2 teaspoons olive oil
2 red bell pepper (medium, and/or yellow bell peppers, cut into julienne strips)
1/2 cup chicken broth
3 tablespoons balsamic vinegar
1 tablespoon corn starch
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley (chopped)

Directions

1In a large skillet heat olive oil over medium-high heat. Brown chops 2-3 minutes on each side in hot oil; remove chops. Add peppers to skillet; cook and stir until crisp-tender. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes or 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.
2Push peppers from the center of the skillet. In a small bowl combine chicken broth, vinegar, cornstarch, salt and pepper. Add to the skillet; cook over medium heat, stirring constantly, until sauce thickens. Stir in parsley. Stir peppers into sauce to coat. Serve the pepper sauce with chops.
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NutritionView more

60Calories
Sodium7%DV160mg
Fat4%DV2.5g
Protein2%DV1g
Carbs3%DV8g
Fiber4%DV1g

PER SERVING *

Calories60Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium160mg7%
Potassium180mg5%
Protein1g2%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate8g3%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.