Braised pork chops with peppers

Yield: 2 Servings

Measure Ingredient
1 teaspoon Unsalted butter
2 \N Rib pork chops; 3/4 to 1 inch thick
⅓ cup Chicken broth
2 tablespoons Plus 1 teaspoon balsamic vinegar
1 cup Coarsely chopped red bell pepper
1 cup Coarsely chopped green bell pepper
1 teaspoon Cornstarch dissolved in 2 tablespoons water

Preheat oven to 375 degrees. In a non-stick skillet heat the butter over moderately high heat until the foam subsides and in it brown the pork chops, patted dry and seasoned with salt and black pepper. Add the broth and the vinegar, bring the liquid to a boil, and transfer the mixture to a baking dish just large enough to hold the chops in one layer. Sprinkle the chops with the bell peppers. Bake at 375 degrees for 50 minutes. Stir in the cornstarch mixture in the cooking juices and bake an additional 10 minutes. Serve with mashed potatoes.

Posted to MM-Recipes Digest V5 #007 by info@... (Best Image) on Jan 06, 1998

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