Pork-and-pepper skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Boneless; (2-ounce) center-cut pork loin chops | |
| 1 | teaspoon | Chopped fresh or 1/4 teaspoon dried thyme |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Olive oil |
| 1 | small | Onion; cut into thin strips |
| 2 | Medium-size red bell peppers; cut into thin strips | |
| 1 | Garlic clove; pressed | |
| 1 | tablespoon | Red wine vinegar |
| Garnish: fresh thyme sprigs | ||
Directions
Rub both sides of pork chops with thyme, pepper, and salt. Cook pork in a large nonstick skillet coated with vegetable cooking spray over medium-high heat 2 minutes on each side. Add oil; cover, reduce heat, and cook 3 minutes. Remove pork from skillet.
Saute onion, bell pepper, and garlic in skillet until crisp-tender.
Return pork to skillet, and cook 2 minutes. Cover, reduce heat, and cook 9 minutes or until pork is done. Drizzle with vinegar. Garnish, if desired.
Makes 4 servings. Per serving: Calories 218, Fat 9.6g.
Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998