A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. Skip the poblano and use just the bell peppers if you like.

Robin Bashinsky
Recipe by Cooking Light June 2017

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Recipe Summary

Yield:
Serves 4 (serving size: 1 chop and 1/2 cup pepper mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

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  • Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.

Nutrition Facts

263 calories; fat 12.7g; saturated fat 2.8g; mono fat 6.6g; poly fat 1.7g; protein 26g; carbohydrates 11g; fiber 3g; cholesterol 75mg; iron 1mg; sodium 519mg; calcium 48mg; sugars 4g; added sugar 0g.
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