Pork On Your Fork: Pepper Pork Chops

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Prep Time: 10 minutes
Cook Time: 15 minutes

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4 boneless pork chops, 3/4- inch thick
2 teaspoons olive oil
2 medium red bell peppers, and/or yellow bell peppers, cut into julienne strips
1/2 cup chicken broth
3 tablespoons balsamic vinegar
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley , chopped

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Cooking Directions

New USDA Guidelines

In a large skillet heat olive oil over medium-high heat. Brown chops 2-3 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 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. 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, salt and pepper. 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.

Serves 4

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Serving Suggestions

Colorful and tasty, this dish uses colorful bell peppers and balsamic vinegar for flavor and color. Serve with Spinach Salad with Roasted Pecans and Red OnionPickled Beet Salad and Italian bread.

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Calories: 208 calories
Protein: 23 grams
Fat: 9 grams
Sodium: 307 milligrams
Cholesterol: 55 milligrams
Saturated Fat: 3 grams
Carbohydrates: 8 grams
Fiber: 1 grams

Random Tip:
Don’t overcook your pork!

Recipe from: PorkBeInspired.com

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