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.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. Add peppers to skillet; cook and stir until crisp-tender.
3. 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).
4. Remove chops to a serving platter; keep warm.
5. Push peppers from the center of the skillet.
6. 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.