Pork-and-Pepper Skillet

Southern Living
4 servings


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8 (2-ounce) boneless center-cut pork loin chops
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 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


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.

Sauté 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.

Created date

June 2002