Simple chic. Serve this rich dish with a mixed greens salad, angel hair pasta and steamed asparagus.

Parisian Peppercorn Pork

4 boneless pork chops, 1-inch thick
Olive oil
Salt and pepper
1 cup sliced onions
1 cup finely chopped bell peppers (red, green or yellow)
1/2 cup dry white wine or chicken broth
1 tablespoon minced garlic
1 tablespoon crushed green peppercorns
1/4 cup cream cheese, cubed and softened
1/2 cup light cream

1. Heat a large skillet over medium-high heat. Brush chops lightly with oil and season with salt and pepper. Brown chops on each side, remove chops from pan.
2. Reduce heat to medium. Add the onions and peppers; cook until vegetables are crisp-tender.
3. Add wine, garlic and green peppercorns. Cook over high heat for 1 minute.
4. Return pork chops to skillet; cover tightly; cook over low heat for 7 to 8 minutes, until chops are just done. Remove chops to a serving platter; keep warm.
5. Stir the cream cheese into the wine mixture; add cream. Heat through (do not boil). Season to taste. Spoon peppercorn sauce over the pork chops.

Serves 4.

Nutrition Facts: Calories 315 calories Protein 26 grams Fat 17 grams Sodium 254 milligrams Cholesterol 96 milligrams

Recipe provided courtesy of Pork, Be Inspired®.