Herbed pork with garlic and mixed sweet peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Red bell pepper |
| 1 | small | Yellow bell pepper |
| 1 | small | Green bell pepper |
| 1 | medium | Onion, thinly sliced |
| 1 | medium | Garlic clove, minced |
| 1 | pounds | Boneless pork loin chops (4) |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Minced fresh basil (OR 1 tsp dried) |
| 2 | teaspoons | Minced fresh oregano (OR 1/2 tsp dried) |
| 2 | tablespoons | Balsamic vinegar |
Directions
Stem, seed and cut peppers into ¼-inch julienne strips. Sprinkle chops with salt and pepper. Heat oil in a large skillet and saute chops until browned on both sides and cooked through, about 6 minutes. Remove chops from skillet, cover, and keep warm. Add peppers and onions to skillet and saute until softened, about 3 minutes. Add garlic and herbs; saute 30 seconds until fragrant. Add vinegar and cook until vegetables are tender, about 4 minutes longer.
Transfer vegetables to warm plates; top with pork chops and pan juices. Serve immediately. Makes 4 servings. [COOKS; MAY 1989] Posted by Fred Peters.
Submitted By PAT STOCKETT On 10-02-94