Ready in 45 minutes
Colorful and tasty, this dish uses colorful bell peppers and balsamic vinegar for flavor and color.
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