Pan Fried Pork Chops with Pepper Medley

I always have garden peppers on hand, either fresh or in the freezer, so this is a great dish for us.  I needed to cook some rice for tomorrow, so I cooked enough to serve with this today too.  If you wanted to make this dish cheaper, cut down on the amount of pork chops and cut them into strips and serve the dish as a stir fry over rice or linguine. 

Today, I used my electric skillet, and it was large enough to cook the peppers on the side.  I added them when I turned the chops over – even faster.                 

Pan Fried Pork Chops with Pepper Medley

  4          Teaspoons  Salad Oil

  4          Pork Loin Chops -- 1/3" thick (thin sliced)

              Salt and Pepper -- to taste

  1          Cup  Onion -- chopped

  1          Cup  Green Bell Pepper -- chopped

  1          Cup  Red Bell Pepper -- chopped

  2          Cloves  Garlic -- minced

  1          Tablespoon  Worcestershire Sauce

Heat 3 teaspoons of the oil in an extra deep 12" skillet over medium heat.  Lightly sprinkle the pork chops with salt and black pepper and add them to the skillet.

Cook the pork chops until they are light brown on the first side, about 5 minutes.  Meanwhile, peel and coarsely chop the onion.  Set aside.  Stem, seed and coarsely chop the peppers and set aside.

Turn the chops and cook them until they are brown on the second side and no longer pink in the center, about 4 minutes.  Remove the skillet from the heat.  Place the chops on a plate and set aside.

Return the skillet to medium heat and add the remaining 1 teaspoon of oil.  Add the onion and cook, stirring, for 2 minutes.  Add the bell peppers, garlic and Worcestershire sauce and cook, stirring frequently, until the peppers are tender, about 3 minutes.

Serve the chops topped with the peppers and onions.

You can use a second green pepper instead of the more expensive red pepper, if desired.

2013 Cost:  $3.63 or 89¢ per serving with garden peppers

  "Cheap, Fast, Good"

Per Serving: 209 Calories; 10g Fat (42.9% calories from fat); 20g Protein; 9g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 78mg Sodium.  Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.