This quick skillet supper
is nice enough to serve to company. Serve with couscous or rice
mix and sliced oranges.
Tangy Pork
Chops in Balsamic Pepper Sauce
- 4 boneless pork chops,
4-ounces each
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1 (7-ounce) jar roasted red peppers, cut into julienne strips
1/4 cup chicken broth
1/2 cup sliced ripe olives
1/4 cup balsamic vinegar
1 tablespoon fresh thyme leaves
Hot cooked couscous with currant pilaf as accompaniment
- Heat oil in 10-inch skillet
over medium-high heat. Season chops with salt and pepper and
cook 4 to 5 minutes per side, or until nicely browned, remove
to plate and reserve.
- Add 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.
Serves 4 to 5.
Nutrition Facts
Calories 240 calories
Protein 23 grams
Fat 12 grams
Sodium 570 milligrams
Cholesterol 55 milligrams
Saturated Fat 3 grams
Carbohydrates 9 grams
Fiber 2 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
