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!!
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RECIPE
Pork Chops with Balsamic Peppers
Yield: 4 servings 1x
Ingredients
- 4 center cut pork chops
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp extra-virgin olive oil
- 1 1/2 tsp. chopped fresh rosemary, divided
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1 1/2-inch strips
- 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
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! 😉
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.
I Love pork chops. I bookmarked this to make later. Thanks for sharing.
Love the bold flavours of sweet peppers, rosemary and balsamic vinegar. That must have waken up the taste of the pork chops.
looks delicious!! I love rosemary and balsamic vinegar together 🙂
My hubby would love to have dinner at your house 🙂 Looks Great! Love the peppers! They look amazing!
this reminds me so much of a dish that I make! I use tenderloin and also add some corn. it’s so tasty and flavorful..I just love bell peppers!
The peppers really “pop” in this dish! Looks great – thanks for the post!
Your recipes always look awesome!!! Thanks! 😀
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!