Preparation Time: 20 minutes
2 boneless pork chops, 3/4-inch thick
Olive oil
Garlic pepper
1 medium onion, sliced
1/2 teaspoon sugar
1 clove garlic, minced
1 7-ounce jar roasted sweet red peppers, drained and cut into strips
2 teaspoons balsamic vinegar
Servings: 2
1. Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and generously sprinkle both sides of chops with garlic pepper. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove chops to a serving platter; keep warm.
2. Add onion, sugar and garlic to skillet. Cook and stir over medium-high heat until onion is lightly browned. Stir in roasted peppers and vinegar; heat through. Serve onion mixture over chops.
2 boneless pork chops, 3/4-inch thick
Olive oil
Garlic pepper
1 medium onion, sliced
1/2 teaspoon sugar
1 clove garlic, minced
1 7-ounce jar roasted sweet red peppers, drained and cut into strips
2 teaspoons balsamic vinegar
Servings: 2
1. Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and generously sprinkle both sides of chops with garlic pepper. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove chops to a serving platter; keep warm.
2. Add onion, sugar and garlic to skillet. Cook and stir over medium-high heat until onion is lightly browned. Stir in roasted peppers and vinegar; heat through. Serve onion mixture over chops.