TLC Cooking "Pork Chops with Red Pepper and Sweet Potato"

Pork Chops with Red Pepper and Sweet Potato

Pork Chops with Red Pepper and Sweet Potato

YIELD Makes 4 servings
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INGREDIENTS

4	pork loin chops, cut 1/2 inch thick (about 1 pound)
1	teaspoon lemon pepper
Nonstick cooking spray
1/2	cup water
1	tablespoon lemon juice
1	teaspoon dried fines herbes, crushed
1/2	teaspoon beef bouillon granules
1‑1/4	cups red or yellow bell pepper strips
1	cup sliced sweet potato, cut into 1-inch pieces
3/4	cup sliced onion
4	cups hot cooked rice

PREPARATION:

Trim fat from chops; discard. Rub both sides of chops with lemon pepper. Coat large skillet with cooking spray. Heat skillet over medium-high heat. Add chops; cook 5 minutes until browned on both sides.
Combine water, lemon juice, fines herbes and bouillon granules in small bowl; pour over chops. Reduce heat to medium-low. Cover; simmer 5 minutes.
Add bell pepper, sweet potato and onion to skillet; return to a boil. Reduce heat. Cover; simmer 10 to 15 minutes or until chops are slightly pink in center and vegetables are crisp-tender. Remove chops and vegetables from skillet; keep warm.
Bring remaining juices in skillet to a boil over high heat. Reduce heat to medium. Cook and stir until mixture slightly thickens, stirring occasionally. Arrange chops and vegetables over rice; spoon sauce over chops and vegetables.

This recipe appears in: Southern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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