When bell peppers are on sale, stock up. Uncut, they'll keep for a week or two in the refrigerator. If desired, peppers may be frozen. To freeze, select crisp, tender, green or bright red pods. Wash, cut out stem, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings. Seal, label and freeze. Serve with with orzo pasta, steamed green beans and garlic bread sticks.

Italian Pepper Pork Chops

4 boneless pork chops, 3/4-inch thick
Olive oil
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1 1/4 cups beef broth
3 green onions, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
Salt and pepper
1 teaspoon butter
1 red bell pepper, chopped

1. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side.
2. Combine lemon juice and flour; stir into skillet with beef broth, green onions, garlic, thyme, salt and pepper. Bring to boiling, cover tightly and cook over low heat for 5 to 6 minutes until chops are just done. Remove chops to a serving platter; keep warm.
3. Cook broth mixture, uncovered, over medium-high heat until sauce thickens slightly.
4. Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often. Spoon the sauce over chops. Sprinkle with cooked red pepper.

Serves 4.

Nutrition Facts: Calories 247 calories Protein 25 grams Fat 9 grams Sodium 435 milligrams Cholesterol 71 milligrams

Recipe provided courtesy of Pork: The Other White Meat.