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This elegantly simple pork chop dish borrows heavily from the Mediterranean for its flavors. Serve with soft polenta and a garlicky green salad.

Pork Chops with Caramelized Onions and Peppers

2 boneless pork chops, 3/4-inch thick
Olive oil
Garlic pepper
1 medium onion, sliced
1/2 teaspoon granulated sugar
1 clove garlic, minced
1 jar (7-ounce) roasted red peppers, drained and cut into strips
2 teaspoons balsamic vinegar

1. Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and generously sprinkle both sides of chops with garlic pepper. Cook chops for 5 to 6 minutes, turning occasionally, until evenly browned. Remove chops to a serving platter; keep warm.
2. Add onion, sugar and garlic to skillet. Cook and stir over medium-high heat until onion is lightly browned. Stir in roasted peppers and vinegar; heat through.
3. Serve onion mixture over chops.

Makes 2 servings.

Nutrition Facts
Calories 230 calories
Protein 22 grams
Fat 10 grams
Sodium 50 milligrams
Cholesterol 50 milligrams
Saturated Fat 2 grams
Carbohydrates 12 grams
Fiber 3 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.