Source: dLife

Boneless pork chops covered in tasty green onions and peppers.

Servings

4 boneless pork chops , trimmed (1/2 inch thick, 4 oz each)
0.5 tsp salt (optional)
0.25 tsp black pepper
2 tsp olive oil
6 fresh green onions , cut green tops diagonally into 3 in. pcs. and the white sliced thin (1 bunch)
2 medium bell peppers , cut into 1 1/2 inch pieces
1 medium garlic cloves , minced
0.12 tsp hot red pepper flakes
0.5 cup Broth, chicken, prepared from canned with water

1 Heat a large nonstick pan over medium high heat. Add in pork chops, sprinkle with salt and pepper, and cook until brown on the outside and slightly pink on the inside, about 8 minutes.
2 Remove to a plate and keep warm.
3 Add oil and green onion tops to pan and cook for 4 minutes.
4 Remove green onions with a slotted spoon and place in a small bowl.
5 Add the red peppers and the green onion bottoms to the pan. Cook for 8 minutes, stirring often.
6 Stir in garlic and red pepper and cook for another minute.
7 Stir in broth and 1/2 of the green onion tops, heat thoroughly.
8 Place mixture onto a serving platter, add pork chops on top, and cover pork chops with remaining green onion tops.

Reduced sodium, fat free chicken broth is always a better choice.