Source: National Pork Board

Pork chops with a lemon, garlic, and herb pepper sauce.

Servings

4 boneless pork chops , 3/4-inch thick
1 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp white all purpose flour
1.25 cup fat free unsalted beef broth
3 fresh green onions , chopped
2 medium garlic cloves , minced
0.5 tsp ground thyme , crushed
1 pinch salt and pepper
1 tsp Butter, unsalted
1 medium red bell peppers , chopped

1 Heat a large skillet over medium high heat. Brush chops lightly with oil and brown on each side.
2 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.
3 Remove chops to a serving platter, keep warm.
4 Cook broth mixture, uncovered, over medium - high heat until sauce thickens slightly.
5 Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often.
6 Spoon the sauce over chops. Sprinkle with cooked red pepper.

When bell peppers are on sale, stock up. Uncut, they'll keep for a week or two in the refrigerator. If desired, peppers may be frozen. To freeze, select crisp, tender, green or bright red pods. Wash, cut out stem, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings. Seal, label, and freeze.