Pepper Pork Chops
Balsamic vinegar adds a subtle sweet and sour note to this delicate sauce for chops. Strips of red and yellow pepper give this dish its colorful appeal and are a tender sweet complement to the pork.
Serves: 4
Cook Time: 15 Minutes
Ingredients
-
4 Smithfield Boneless Pork Chops 3/4-inch thick
-
2 t. olive oil
-
2 medium red and/or yellow bell peppers cut into julienne strips
-
1/2 c. chicken broth
-
3 T. balsamic vinegar
-
1 T. cornstarch
-
1/4 t. salt
-
1/4 t. pepper
-
2 T. chopped parsley
Steps
In a large skillet heat olive oil over medium-high heat. Brown chops 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 to 6 minutes or until chops are done. 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.
Serving Suggestions
Serve with confetti rice and hot rolls.
