Five-Pepper Pork Chop Skillet
30 Min(s)
30 Min(s) Prep
Peter picked a peck of peppers, and they're here in this pork chop skillet. They're not pickled, but they are perfect!
What You Need
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6 servings
Original recipe yields 6 servings
6 bone-in pork chops (2 lb.), 1/2 inch thick
1 tsp. ground black pepper
1 each green, red and yellow bell pepper, coarsely chopped
1/2 cup fat-free reduced-sodium chicken broth
1/4 tsp. crushed red pepper
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Let's Make It
1
Sprinkle chops with black pepper. Add 3 chops to large nonstick skillet; cook on medium heat 3 to 4 min. on each side or until done (145ºF). Transfer to platter; cover to keep warm. Repeat with remaining chops.
2
Add bell peppers and broth to skillet; cook on medium-high heat 5 min. or until peppers are crisp-tender. Stir in cream cheese and crushed pepper; cook and stir 2 to 3 min. or until sauce is blended and heated through.
3
Serve sauce over chops.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with hot cooked brown rice.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 180mg
8%
Total Carbohydrates 4g
1%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 22g
44%
Vitamin A
20%
Vitamin C
40%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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