Mmm dinner was sure delicious tonight and I would LOVE to share it with you! For the first time there were NO leftovers and I got the official stamp of approval from my picky boyfriend. Win!
I adapted this recipe from Cooking Light Magazine and it turned out incredible! I chose to use pork chops since the store only had GINORMOUS HUGE pork tenderloins and we didn’t need that much for two people, but it worked just as well. I also left out the anchovies since my boyfriend would pretty much run for the hills if he knew I added them (but I personally don’t think he would have been able to tell.) I’ll use them next time…shh!
By adding fresh rosemary to the pan at the beginning of cooking and then adding some at the end ensures the true freshness you’ll taste once the pork chops are served. Also, the red and yellow bell peppers give the entire meal so much flavor! I served this yummy goodness along side roasted red potatoes since I had fresh rosemary on hand. Everything was delicious!!
1 yellow (or orange) bell pepper, cut into 1 1/2-inch strips
2 tsp. balsamic vinegar
Instructions
Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper.
Add oil to pan, swirling to coat. Add pork to pan and cook for 7 minutes.
Reduce heat to medium and turn pork over. Add 1 teaspoon of rosemary, garlic and bell peppers, cooking 9 minutes or until peppers are tender and pork is done.
Drizzle with balsamic vinegar and top with remaining 1/2 teaspoon rosemary. Serve and enjoy!
Notes
Serving Size: 1 pork chop + 1/2 cup bell pepper mixture • Calories: 215 • Fat: 10.1 g • Carbs: 5 g • Fiber: 1.4 g • Protein: 25.2 g • WW Points+: 5 pts
Yay Kelly! This looks delicious! I love fresh rosemary especially in summer when it grows in my garden. And I love pork. So this is just an amazing combination. 🙂
Good thing you left out the anchovies :-). But it’s great that rosemary and bell peppers make up part of this dish, and I can only imagine that it tasted heavenly! Yum…
Love every thing about this dish. The balsamic vinegar makes me especially giddy. One of my favorite condiments. The roasted potatoes were the perfect side dish. I would need to double the recipe to ensure leftovers. Yummy!
Congrats on another success with your man. I think you’d be surprised at how much non-fishiness the anchovies would add. I’ve always avoided them just on principle, but they’re really not bad.
Mmmm…it’s evident to see why there were no leftovers. Perfectly caramelized chops with all those tasty ingredients to compliment it. This is what I’m making w/the pork chops I’ve been planning to make. Luv the use of rosemary in this dish! 😉
Oh my word I am bookmarketing this recipe right this minute. I have pork chops in my freezer right now that I didn’t know what to do with. Time to make it happen!
Great recipe, Kelly! I guarantee your boyfriend won’t even be able to tell there are anchovies in the dish. I use anchovies often as they bring out incredible flavors. Way to get the seal of approval 🙂
This was really good. I added some onions and threw in some gnocchis at the end. Both myself and my boyfriend thought it was super tasty. No leftovers, needless to say 😉
I love, love, love rosemary with pork! This looks delicious even without the anchovies (even though I am obsessed with the saltiness they bring to dishes). Great recipe!
This looks wonderful – and love the flavours of the rosemary in there, too. Great idea with the anchovies next time – as you say, he probably won’t even notice! 🙂
Kelly this is lovely. What a great recipe. I think this is one of my faves so far. I can’t eat pork but on a day I decide to throw caution to the wind I am making this. It’s outstanding. Kim
This was incredible! I just found your site Friday and have now cooked twice off of it! The first was great and I even blundered it by not having enough tomatoes and subbing incorrectly. Can’t wait to try it how it’s supposed to be! LOVED the peppers in this one!
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