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Ingredients:
2 tablespoon olive oil
1 each red and yellow bell peppers
1 onion, halved, sliced thinly
1 tsp. fresh thyme, or 1/2 tsp. dried
4 boneless pork chops
1/4 cup balsamic vinegar
1/2 cup chicken broth
1 clove garlic, minced
1 tsp. butter
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Seed and cut pepper into 1/2 inch wide strips. In large skillet, heat 1 tablespoon oil. Add pepper, onion, half the salt and pepper and the thyme; saute 8-10 minutes until onions are golden and peppers tender. Transfer to platter; cover with foil. In medium skillet, heat remaining oil. Season chops on both sides with salt and pepper. Add to skillet and cook 8-10 minutes; turning halfway through cooking. Cook until just done and then place on top of pepper mixture.
Add vinegar to pork skillet and boil until liquid is reduced to about 2 tablespoons. Scrape up brown bits as it cooks with wooden spoon. Add chicken broth and garlic; boil 3 minutes. Remove from heat and swirl in butter until just mixed and sauce is thick. Pour sauce over chops and peppers.
Serves 4 Recipe submitted by: Brenda Hyde
OldFashionedHolidays.com For more recipes, crafts and family traditions, visit Brenda
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