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Pepper Pork Chops
Source: National Pork Board

Pan seared pork chops with a balsamic glaze.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 3 1/2 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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4 each  boneless pork chops
2 tsp  olive oil
1 each  medium red bell peppers
1 each  medium yellow bell peppers
0 1/2 cup  low fat unsalted chicken broth
3 tbsp  balsamic vinegar
1 tbsp  cornstarch
0 1/4 tsp  salt
0 1/4 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.

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