Recipe: Italian Pepper Chops

ITALIAN PEPPER CHOPS

4 boneless pork chops, 3/4-inch thick
Olive oil
2 tablespoons lemon juice
1 tablespoon flour
1 1/4 cups beef broth
3 green onions, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
Salt and pepper
1 teaspoon butter
1 red bell pepper, chopped

Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side.

Combine lemon juice and flour; stir into skillet with beef broth, green onions, garlic, thyme, salt and pepper. Bring to boiling, cover tightly and cook over low heat for 5-6 minutes until chops are just done. Remove chops to a serving platter; keep warm.

Cook broth mixture, uncovered, over medium-high heat until sauce thickens slightly.

Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often. Spoon the sauce over chops. Sprinkle with cooked red pepper.

Serving Suggestions
Serve with with orzo pasta, steamed green beans and garlic bread sticks.

Servings: 4
Source: National Pork Board