Herbed pork with garlic and mixed sweet peppers

4 servings

Ingredients

Quantity Ingredient
1 small Red bell pepper
1 small Yellow bell pepper
1 small Green bell pepper
1 medium Onion, thinly sliced
1 medium Garlic clove, minced
1 pounds Boneless pork loin chops (4)
½ teaspoon Salt
¼ teaspoon Ground black pepper
2 tablespoons Olive oil
1 tablespoon Minced fresh basil (OR 1 tsp dried)
2 teaspoons Minced fresh oregano (OR 1/2 tsp dried)
2 tablespoons Balsamic vinegar

Directions

Stem, seed and cut peppers into ¼-inch julienne strips. Sprinkle chops with salt and pepper. Heat oil in a large skillet and saute chops until browned on both sides and cooked through, about 6 minutes. Remove chops from skillet, cover, and keep warm. Add peppers and onions to skillet and saute until softened, about 3 minutes. Add garlic and herbs; saute 30 seconds until fragrant. Add vinegar and cook until vegetables are tender, about 4 minutes longer.

Transfer vegetables to warm plates; top with pork chops and pan juices. Serve immediately. Makes 4 servings. [COOKS; MAY 1989] Posted by Fred Peters.

Submitted By PAT STOCKETT On 10-02-94

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