Pork Chops and Peppers

10 30 220
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Pork Chops and Peppers
Health Highlights
Juicy and tender pork chops for a nice weekend meal!

Ingredients


4 chop (151 g) Pork chop, loin centre cut, bone-in, lean ((3/4 inch) thick; room temperature)
1 pinch Salt and pepper
2 tbsp Olive Oil, Extra Virgin
1 medium White onion (chopped)
2 clove(s) Garlic (minced)
2 medium pepper(s) Red bell pepper (seeded and cut into strips)
3 tbsp Worcestershire sauce
1 cup Vegetable stock/broth, low sodium (or water)
1 tsp, leaves Thyme, dried
1/2 tsp Marjoram (dried)

Instructions


  1. Sprinkle the chops on both sides with the salt and pepper.
  2. Heat the olive oil in a heavy skillet over medium-high heat and add the chops, onion, and garlic.
  3. Cook the chops for 5 minutes on one side, shaking the pan frequently so garlic doesn't burn, then turn chops and add the pepper strips.
  4. Cover and cook 5 to 8 minutes longer or until the internal temperature of pork registers at least 145°F (63°C).
  5. Remove the chops, onions, garlic, and peppers from the skillet and set aside, covered to keep warm.
  6. Add the Worcestershire sauce, water or broth, thyme, and marjoram to the drippings remaining in the skillet, scraping the bottom of the skillet with a rubber spatula to loosen the pan drippings that contain lots of flavors.
  7. Cook until the sauce thickens slightly, then return the pork and vegetables to the skillet.
  8. Cook for 1 minute longer to coat the pork with the sauce, then serve.

Notes:

No peppers?

  • Have oven-roasted asparagus or sautéed green beans

Nutritional Highlights

  • Pork chops are high in niacin which is important for the breakdown of fats and carbohydrates, it also aids in new cell growth and development and is a great source of protein. One serving of Pork is about the size of a deck of cards.

Nutrition Facts

Per Portion

Calories 220
Calories from fat 95
Calories from saturated fat 24.8
Total Fat 10.6 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 8.7 g
Cholesterol 68 mg
Sodium 261 mg
Potassium 622 mg
Total Carbohydrate 9.8 g
Dietary Fiber 1.6 g
Sugars 5.8 g
Protein 22.3 g

Dietary servings

Per Portion


Meat 1.2
Vegetables 1.1

Energy sources


Pygal16%422.86595661002605118.4325639458433843%440.6719076975464258.3954423940744541%296.0911829532379169.3217422356383416%43%41%CarbohydratesFatProtein
?
Help