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9Ingredients
25Minutes
60Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless ribeye (rib) pork chops (3/4-inch thick)
- 2 tsp. olive oil
- 2 red bell pepper (medium, and/or yellow bell peppers, cut into julienne strips)
- 1/2 cup chicken broth
- 3 Tbsp. balsamic vinegar
- 1 Tbsp. corn starch
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. parsley (chopped)
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Directions
- 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.
- 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.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat25 |
% DAILY VALUE |
Total Fat2.5g4% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium180mg5% |
Protein1g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber1g4% |
Sugars4g |
Vitamin A40% |
Vitamin C130% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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