| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |
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
- 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.
- 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.
- 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 gramsRecipe and photograph provided courtesy of Pork, The Other White Meat.
| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating