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 as accompaniment

1. 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.
2. 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.
3. Return chops with pan glaze, turn to coat with glaze.
4. Serve chops with pan glaze, with couscous if desired.

Serves 4 to 5.

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