Pork and Pepper Skillet



4 servings.

Recipe from

Cooking Light

Nutritional Information

Calories 230
Caloriesfromfat 0.0 %
Fat 9.9 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.2 g
Carbohydrate 8.3 g
Fiber 2.2 g
Cholesterol 71 mg
Iron 2.4 mg
Sodium 149 mg
Calcium 20 mg


8 (2-ounce) boneless center-cut pork loin chops
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Vegetable cooking spray
1 teaspoon olive oil
1/2 medium onion, sliced lengthwise
3 medium-size sweet red peppers, seeded and sliced into thin strips
1 clove garlic, crushed
1 tablespoon red wine vinegar


Rub both sides of pork chops with fresh thyme, ground pepper, and salt. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add pork chops, and cook 2 to 3 minutes on each side or until pork chops are lightly browned. Remove pork chops from skillet; set aside, and keep warm.

5{killet. Place over medium-high heat until hot. Add onion and red pepper; saute 5 minutes or until crisp-tender. Add garlic and pork; cover, reduce heat, and cook 10 minutes or until vegetables are tender and pork is done. Drizzle with vinegar.

January 1995
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