Pepper Pork Chops

Pepper Pork Chops

2 reviews, 3 star(s). 50% would make again

Ready in 45 minutes

Colorful and tasty, this dish uses colorful bell peppers and balsamic vinegar for flavor and color.


4 3/4" thick boneless pork chops
2 teaspoons olive oil
2 medium red and/or yellow bell peppers; cut into julienne strips
1/2 cup Chicken broth
3 tablespoons Balsamic vinegar
1 tablespoon Cornstarch
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Chopped parsley

Original recipe makes 4



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

Verified by stevemur
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Very 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.
suekidder 5y ago

Republished with permission, National Pork Board [I posted this recipe.]
tyson 10y ago

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