Rather than searing the chops in oil, extra-virgin olive oil is drizzled over the cooked chops just before serving for a boost of flavor. Though not ideal as a cooking fat due to its low smoke point, extra-virgin olive oil has a richer, more complex character than refined varieties. Serve this dish with steamed green beans.Prep: 2 minutes; Cook: 10 minutes

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
2 mins
cook:
10 mins
total:
12 mins
Yield:
4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes.

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  • While pork cooks, place bell peppers and next 3 ingredients in a blender; process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.

  • Add bell pepper mixture to pan; return pan to medium heat. Cook 1 to 2 minutes, stirring often. Spoon 2 tablespoons sauce onto each of 4 serving plates. Top each with a pork chop; drizzle with 1/2 teaspoon oil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

194 calories; calories from fat 41%; fat 9g; saturated fat 2.7g; mono fat 4.7g; poly fat 0.7g; protein 23.9g; carbohydrates 1.7g; fiber 0.3g; cholesterol 65mg; iron 0.8mg; sodium 443mg; calcium 27mg.
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