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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|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 %|
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Calories per serving: 374
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