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Italian Pepper Chops
Source: National Pork Board

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

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

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
1 1/2 Fat , 1 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
1 tbsp  olive oil
2 tbsp  fresh lemon juice
1 tbsp  white all purpose flour
1 1/4 cup  fat free unsalted beef broth
3 each  fresh green onions
2 each  medium garlic cloves
0 1/2 tsp  ground thyme
1 pinch  salt and pepper
1 tsp  Butter, unsalted
1 each  medium red bell peppers
  1. Heat a large skillet over medium high heat. Brush chops lightly with oil and brown on each side.
  2. 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.
  3. Remove chops to a serving platter, keep warm.
  4. Cook broth mixture, uncovered, over medium - high heat until sauce thickens slightly.
  5. Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often.
  6. Spoon the sauce over chops. Sprinkle with cooked red pepper.

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