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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. boneless pork chops (each)
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1/2 tsp. ground black pepper
- 4 cloves garlic (minced)
- 7 oz. roasted red peppers (cut into julienne strips)
- 1/4 cup chicken broth
- 1/2 cup sliced black olives
- 1/4 cup balsamic vinegar
- 1 Tbsp. fresh thyme
- couscous (Hot cooked, with currant pilaf as accompaniment, optional)
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Directions
- Heat oil in 10-inch skillet over medium-high heat. Season chops with salt and pepper and cook 4 minutes per side, or until internal temperature on a thermometer reads 145 degrees F, remove to plate and allow to rest 3 minutes.
- Add garlic to skillet; cook and stir for 30 seconds; stir in red peppers, broth, olives, vinegar and thyme; cook and stir, scraping up brown bits in pan, to make glaze. Return chops with pan glaze, turn to coat with glaze. Serve chops with pan glaze, with couscous if desired.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1040mg43% |
| Potassium570mg16% |
| Protein28g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A8% |
| Vitamin C40% |
| Calcium6% |
| 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.
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