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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

Pepper Pork Chops

Source: National Pork Board

Pan seared pork chops with a balsamic glaze.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	236.5

Total Carbs	6.4 g

Dietary Fiber	0.7 g

Sugars	3.2 g

Total Fat	13.3 g

Saturated Fat	4.4 g

Unsaturated Fat	1.2 g

Potassium	426.2 mg

Protein	22.0 g

Sodium	590.1 mg

Dietary Exchanges 13.3 Fat, 0.4 Vegetables, 3.0 Meat,

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

4.0
4 each boneless pork chops 2.0
2 tsp olive oil 1.0
1 each medium red bell peppers 1.0
1 each medium yellow bell peppers 0.5
0 1/2 cup low fat unsalted chicken broth 3.0
3 tbsp balsamic vinegar 1.0
1 tbsp cornstarch 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 tbsp chopped parsley

Directions

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