Pork-and-pepper Skillet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 8 | Boneless, 2-ounce | |
| center-cut pork loin | ||
| chops | ||
| 1 | t | Chopped fresh or 1/4 |
| teaspoon dried thyme | ||
| 1/2 | t | Pepper |
| 1/4 | t | Salt |
| 1 | t | Olive oil |
| 1 | Onion, cut into thin strips | |
| 2 | Medium-size red bell | |
| peppers cut into thin | ||
| strips | ||
| 1 | Garlic clove, pressed | |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 122.8mg
Sodium: 237.9mg
Potassium: 756.2mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: 42g