Tangy Pork Chops in Balsamic Pepper Sauce Recipe | Yummly

Tangy Pork Chops in Balsamic Pepper Sauce

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Tangy Pork Chops in Balsamic Pepper Sauce

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  • 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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    1. 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.
    2. 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.
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