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
- 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.
- Reduce heat to medium.
Add the onions and peppers; cook until vegetables are crisp-tender.
- Add wine, garlic and green
peppercorns. Cook over high heat for 1 minute.
- 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.
- 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®.
