This is one of the tastiest and easiest dinners I have made in a while. I just went grocery shopping the night before, but wanted to use up the older veggies before they went bad to make room for the new ones.
So, I typed into google, 'pork chops' and 'red bell pepper', found this recipe and thought, wow, that's really easy! I added mushrooms and altered the sauce a bit and it was perfection. The onions were easy, because I just pulled prechopped ones I had in a freezer bag already to go. We served the meal over steamed rice and had (store bought) strawberry shortcakes with fresh chopped strawberries and whipped cream for dessert.
You could substitute green beans or asparagus for the bell peppers in this easy and delicious recipe.
♥ Ingredients ♥
- 4 (3/4 inch) thick boneless pork loin chops
- salt and pepper to taste
- 2 Tbsp. olive oil
- 1/4 onion, chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, seeded and cut into strips
- 6 mushrooms, sliced thick
- 3 tablespoons Worcestershire sauce
- 1/2 cup water or chicken broth
- 3 tablespoons Girard's Caesar Dressing (optional)
- 1/2 tsp. dried thyme leaves (I used Emeril's table blend instead)
- 1/2 tsp flour or cornstarch to thicken sauce
Sprinkle chops on both sides with salt and pepper. Heat olive oil in heavy skillet over medium high heat and add chops, onion, and garlic. Cook 5 minutes on one side, shaking pan frequently so garlic doesn't burn, then turn chops and add pepper strips and mushrooms. Cover and cook 5-8 minutes longer until pork registers 160 degrees F. Remove chops and peppers from skillet and set aside, covered to keep warm.
Add Worcestershire sauce, water, dressing, seasonings and flour, scraping bottom of skillet with rubber spatula to loosen pan drippings. Cook until sauce thickens slightly, then return pork and vegetables to skillet. Cook for 1 minute longer to coat pork with sauce, then serve. 4 servings.