Colorful and tasty, this dish uses colorful bell peppers and balsamic vinegar for flavor and color. Serve with wilted spinach salad, pickled beets and Italian bread.

Pepper Pork Chops

4 boneless pork chops, 3/4-inch thick
2 teaspoons olive oil
2 medium red and/or yellow bell peppers, cut into julienne strips
1/2 cup chicken broth
3 tablespoons balsamic vinegar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped parsley

1. In a large skillet heat olive oil over medium-high heat. Brown chops 2 to 3 minutes on each side in hot oil; remove chops.
2. Add peppers to skillet; cook and stir until crisp-tender.
3. Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until internal temperature on a thermometer reads 160°F (70°C).
4. Remove chops to a serving platter; keep warm.
5. Push peppers from the center of the skillet.
6. In a small bowl combine chicken broth, vinegar, cornstarch, salt and pepper. Add to the skillet; cook over medium heat, stirring constantly, until sauce thickens. Stir in parsley. Stir peppers into sauce to coat. Serve the pepper sauce with chops.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 208 calories; Protein: 23 grams; Fat: 9 grams; Sodium: 307 milligrams; Cholesterol: 55 milligrams; Saturated Fat: 3 grams; Carbohydrates: 8 grams; Fiber: 1 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.