click on picture to enlarge	Pepper Pork Chops
			4  servings
Amount	Measure		Ingredients
4	3/4-inch thick		boneless pork chops
2	teaspoons		olive oil
2	medium		red and/or yellow bell peppers, cut into julienne strips
1/2	cup		chicken broth
3	tablespoons		balsamic vinegar
1	tablespoon		cornstarch
1/4	teaspoon		salt
1/4	teaspoon		pepper
2	tablespoons		chopped parsley
Preparation In a large skillet heat olive oil over medium-high heat. Brown chops on each side in hot oil; remove chops. Add peppers to skillet; cook and stir until crisp-tender. Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are done. Remove chops to a serving platter; keep warm. Push peppers from the center of the skillet. In a small bowl combine chicken broth, vinegar, cornstarch, salt and pepper. Add to the skillet; cook over medium heat, stirring constantly, until sauce thickens. Stir in parsley. Stir peppers into sauce to coat. Serve the pepper sauce with chops.
Preparation Time: 20 minutes
Nutrient Information per Three-Ounce Serving:
Calories: 210 Sodium: 293 mg Protein: 24 gm Cholesterol: 9 mg Fat: 9 gm
*supplied by National Pork Producers Council