When bell peppers are on sale, stock up.
Uncut, they'll keep for a week or two in the refrigerator. If
desired, peppers may be frozen. To freeze, select crisp, tender,
green or bright red pods. Wash, cut out stem, cut in half and
remove seeds. If desired, cut into 1/2-inch strips or rings.
Seal, label and freeze. Serve with with orzo pasta, steamed green
beans and garlic bread sticks.
Italian Pepper
Pork Chops
- 4 boneless pork chops,
3/4-inch thick
Olive oil
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.
Serves 4.
Nutrition Facts: Calories
247 calories Protein 25 grams Fat 9 grams Sodium 435 milligrams
Cholesterol 71 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
