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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Pepper Chops

Source: National Pork Board

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	258.3

Total Carbs	6.4 g

Dietary Fiber	1.0 g

Sugars	2.0 g

Total Fat	15.5 g

Saturated Fat	5.1 g

Unsaturated Fat	1.3 g

Potassium	500.7 mg

Protein	22.4 g

Sodium	469.4 mg

Dietary Exchanges 15.5 Fat, 0.6 Vegetables, 0.0 Fruits, 3.0 Meat, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.