Tangy Pork Chops in Balsamic Pepper Sauce
This quick skillet supper is nice enough to serve to company. Serve with couscous or rice pilaf and sliced oranges.
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 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.