| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 8 | Boneless; (2-ounce) center-cut pork loin chops | |
| 1 | ts | Chopped fresh or 1/4 teaspoon dried thyme |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 1 | ts | Olive oil |
| 1 | sm | Onion; cut into thin strips |
| 2 | Medium-size red bell peppers; cut into thin strips | |
| 1 | Garlic clove; pressed | |
| 1 | tb | Red wine vinegar |
| Garnish: fresh thyme sprigs |
INSTRUCTIONS
Rub both sides of pork chops with thyme, pepper, and salt. Cook pork in a large nonstick skillet coated with vegetable cooking spray over medium-high heat 2 minutes on each side. Add oil; cover, reduce heat, and cook 3 minutes. Remove pork from skillet. Saute onion, bell pepper, and garlic in skillet until crisp-tender. Return pork to skillet, and cook 2 minutes. Cover, reduce heat, and cook 9 minutes or until pork is done. Drizzle with vinegar. Garnish, if desired. Makes 4 servings. Per serving: Calories 218, Fat 9.6g. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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