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||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|
- 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.
|Serving Size:||1 pork chop|
|Saturated Fat||3 g|
|Total Fat||10 g|
|Calories from Fat||21 %|
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