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

  1. In 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.
  2. Push 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.
Discover more recipes from Pork

Reviews(0)

Yummly User