Pork and Pepper Skillet

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 0.0%
  • Fat: 9.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.2g
  • Carbohydrate: 8.3g
  • Fiber: 2.2g
  • Cholesterol: 71mg
  • Iron: 2.4mg
  • Sodium: 149mg
  • Calcium: 20mg


  • 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


  1. 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.
  2. 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.
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