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