Tangy Pork Chops in Balsamic Pepper Sauce

Pork
Tangy Pork Chops in Balsamic Pepper Sauce
0
11
310
25

Ingredients

16 ounces boneless pork chops (each)
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic (minced)
7 ounces roasted red peppers (cut into julienne strips)
1/4 cup chicken broth
1/2 cup sliced black olives
1/4 cup balsamic vinegar
1 tablespoon fresh thyme
couscous (Hot cooked, with currant pilaf as accompaniment, optional)

Directions

1Heat 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.
2Add 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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NutritionView more

310Calories
Sodium43%DV1040mg
Fat20%DV13g
Protein55%DV28g
Carbs6%DV18g
Fiber8%DV2g

PER SERVING *

Calories310Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat3g15%
Trans Fat
Cholesterol75mg25%
Sodium1040mg43%
Potassium570mg16%
Protein28g55%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber2g8%
Sugars2g4%
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.