Pork Chops with Peppers

First off, let me apologize for the quality of the pictures. I left my memory card in the office because I was uploading pictures for the last post. So I had to use my cellphone camera. Which was apparently set on "sunset."

Thus, red/orange pictures. And proof that I'm not technically advanced enough to own a smartphone.

But I digress. Here is your recipe:INGREDIENTS

4 center cut pork chops

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 Tbsp extra-virgin olive oil

1 1/2 tsp. chopped fresh rosemary, divided

3 garlic cloves, thinly sliced

1 red bell pepper, cut into 1 1/2-inch strips

1 yellow (or orange) bell pepper, cut into 1 1/2-inch strips

2 tsp. balsamic vinegar

DIRECTIONS

Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 7 minutes. Reduce heat to medium; turn pork over. Add 1 tsp. rosemary, garlic and bell peppers; cook 9 minutes or until peppers are tender and pork is done. Drizzle with balsamic vinegar. Top with remaining 1/2 tsp. rosemary and serve.

VERDICT

By now you know my love/hate relationship with pork chops. I don't like them. They're dry. They're bland. And yet nearly every time I try a new recipe I like it.

This recipe is in that category. It's good. Very good. And very simple. A one-dish meal that's done in 20 minutes. Just make sure you don't overcook the pork- taking the skillet off the stove when they're still pink in the middle assures that you won't have those dried out porkchops I detest so much.

NUTRITION

Servings: 4 Serving Size: 1 pork chop + 1/2 cup bell pepper mixture Calories: 215 Fat: 10.1 g Carbs: 5 g Fiber: 1.4 g Protein: 25.2 g