Pepper Pork Chops
This simple skillet dish uses colorful bell peppers and balsamic vinegar for great flavor and presentation. Serve with jasmine rice, wilted spinach salad and Italian bread.
4 boneless pork chops, 3/4-inch thick
Kosher or sea salt to taste
Freshly ground black pepper to taste
2 teaspoons olive oil
2 medium red and/or yellow bell peppers, cut into julienne strips
1/2 cup chicken broth
3 tablespoons balsamic vinegar
1 tablespoon cornstarch
2 tablespoons chopped parsley
- In a large skillet heat olive oil over medium-high heat. Season chops with salt and pepper and brown 2 to 3 minutes on each side in hot oil; remove chops.
- Add peppers to skillet; cook and stir until crisp-tender.
- Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until internal temperature on a thermometer reads 160°F (70°C).
- Remove chops to a serving platter; keep warm.
- Push peppers from the center of the skillet.
- In a small bowl combine chicken broth, vinegar, cornstarch, season with salt and pepper to taste. Add to the skillet; cook over medium heat, stirring constantly, until sauce thickens. Stir in parsley. Stir peppers into sauce to coat. Serve the pepper sauce with chops.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.