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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4|
|Calories from Fat: 169 (45%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 137.3mg||42 %|
|Sodium 230.6mg||8 %|
|Potassium 839.5mg||22 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.5g|
|Protein 42.1g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 374
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