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Source: National Pork Board

Braised Pork with Peppers and Onions
These old-fashioned smothered pork chops are totally up to date and as delicious as can be. Plus they are ready in about 30 minutes. Try them with roasted potatoes or orzo to complete the meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
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2 teaspoons olive oil
4 New York (top loin) pork chops, about 1-inch thick, trimmed
Salt and freshly ground black pepper
1 tablespoon tomato paste
2 small red bell peppers or yellow bell peppers, seeded, quartered and cut into 1/4-inch slices
1 small red or yellow onion, quartered and cut into 1/4-inch slices
4 cloves garlic, thinly sliced
1/2 cup dry red wine, chicken or vegetable broth

In a large nonstick skillet over medium heat, warm the oil. Sprinkle the chops with salt and pepper and cook for 3 to 4 minutes on each side until lightly browned. Remove the chops to a plate and set aside.

Add the tomato paste to the skillet and cook, stirring, for 15 seconds. Add the bell peppers and onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables start to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.

Add the wine and bring to a boil, scraping up any browned bits in the skillet. Return the chops to the skillet, nestling them in the sauce. Lower the heat and simmer, covered, for about 4 minutes. Turn the chops, cover, and cook until the internal temperature reaches 145° F. Let the chops rest for about 3 minutes. Serve with the pepper and onion mixture spooned on top.

Per Serving: 360 calories; 10 g fat; 3 g saturated fat; 320 mg sodium; 10 g carbohydrate; 2 g fiber; 45 g protein

Courtesy National Pork Board

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