Italian Pepper Pork Chops
Serve these chops and sautéed sweet red peppers with orzo pasta, steamed green beans and garlic bread sticks.
4 boneless pork chops, 3/4-inch thick
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1 1/4 cups beef broth
3 green onions, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
Salt and pepper
1 teaspoon butter
1 red bell pepper, chopped
- Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side.
- Combine lemon juice and flour; stir into skillet with beef broth, green onions, garlic, thyme, salt and pepper. Bring to boiling, cover tightly and cook over low heat for 5 to 6 minutes until chops are just done. Remove chops to a serving platter; keep warm.
- Cook broth mixture, uncovered, over medium-high heat until sauce thickens slightly.
- Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often. Spoon the sauce over chops. Sprinkle with cooked red pepper.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 247 calories Protein 25 grams Fat 9 grams Sodium 435 milligrams Cholesterol 71 milligrams.
Recipe provided courtesy of National Pork Board.