Pork and Pepper Skillet

recipe

Yield:

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

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note