Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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2 tablespoons olive oil
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1 bell pepper, red
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1 bell pepper, yellow
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1 onion -- sliced thinly
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1 teaspoon thyme, fresh
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4 pork chops, boneless
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1/4 cup balsamic vinegar
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1/2 cup chicken broth
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1 clove garlic -- minced
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1 teaspoon butter
Instructions
- Seed and cut peppers into 1/2" wide strips. In a large skillet, heat 1 tablespoon oil. Add pepper, onion, 1/2 of the salt and pepper and thyme and saute 8-10 minutes until onions are golden and peppers tender. Transfer to plate, cover with foil. In a medium skillet, heat remaining oil. Season chops with salt and pepper. Add to skillet and cook for 8-10 minutes, turning 1/2 way through cooking. Place on top of the pepper mixture.
- Add vinegar to skillet and boil until liquid is reduced to 2 tablespoons. Scrape up brown bits as it cooks with wooden spoon. Add broth and garlic; boil 3 minutes. Remove from heat and swirl in butter until just mixed and sauce is thick. Pour sauce over chops and peppers.
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