| 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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