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In a large skillet heat olive oil over medium-high heat. Brown chops on each side in hot oil; remove chops. Add peppers to skillet; cook and stir until crisp-tender. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Remove chops to a serving platter;
keep warm. Push peppers from the center of the skillet. In a small bowl combine chicken broth, vinegar, cornstarch, salt and pepper. Add to the skillet; cook over medium heat, stirring constantly, until sauce thickens. Stir in parsley. Stir peppers into sauce to coat. Serve the pepper sauce with chops.
Republished with permission, National Pork Board
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suekidder 3 years agoVery good. Loved the pepper sauce. Easy to make. I only used 1 tablespoon of balsamic vinegar as I don't like a strong vinegar taste.
tyson 8 years agoRepublished with permission, National Pork Board [I posted this recipe.]