Pork Chops with Red Pepper and Sweet Potato

Pork Chops with Red Pepper and Sweet Potato

Pork Chops with Red Pepper and Sweet Potato

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Makes 4 servings


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


  1. 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.
  2. Combine water, lemon juice, fines herbes and bouillon granules in small bowl; pour over chops. Reduce heat to medium-low. Cover; simmer 5 minutes.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 1 pork chop
Fiber 2 g
Carbohydrate 63 g
Cholesterol 59 mg
Saturated Fat 3 g
Total Fat 10 g
Calories from Fat 21 %
Calories 443
Protein 23 g
Sodium 286 mg

Dietary Exchange

Meat 2
Vegetable 2
Starch 3-1/2
Fat 1/2

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