Source: National Pork Board

Pan seared pork chops with a balsamic glaze.

Servings

4 boneless pork chops , 3/4-inch thick
2 tsp olive oil
1 medium red bell peppers , cut into strips
1 medium yellow bell peppers , cut into strips
0.5 cup low fat unsalted chicken broth
3 tbsp balsamic vinegar
1 tbsp cornstarch
0.25 tsp salt
0.25 tsp black pepper
2 tbsp chopped parsley

1 In a large skillet heat olive oil over medium-high heat.
2 Brown chops on each side in hot oil and remove from pan.
3 Add peppers to skillet, cook stirring until crisp-tender.
4 Return chops to skillet. Cover tightly and cook over low heat for 5-6 minutes or until chops are just done.
5 Remove chops to a serving platter; keep warm.
6 Push peppers from the center of the skillet.
7 In a small bowl combine chicken broth, vinegar, cornstarch, salt, and pepper.
8 Add to the skillet; cook over medium heat, stirring constantly, until sauce thickens.
9 Stir in parsley. Stir peppers into sauce to coat.
10 Serve the pepper sauce with chops.