Pork with Sweet Pepper Relish Recipe

Pork with Sweet Pepper Relish Recipe photo by Taste of Home

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From Gainesville, Florida, Lillian Julow sends this meal-in-one. Red wine, balsamic vinegar and brown sugar season the relish that perfectly complements moist pork.

This recipe is:

Healthy

Diabetic Friendly

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Pork with Sweet Pepper Relish Recipe

Prep: 20 min. Cook: 35 min.

Yield: 4 Servings

20 35 55

Ingredients

2 large sweet red peppers, cut into thin rings
1 large green pepper, cut into thin rings
1 large red onion, thinly sliced and separated into rings
2 tablespoons olive oil, divided
1/2 cup dry red wine or reduced-sodium beef broth
2 tablespoons brown sugar
2 teaspoons balsamic vinegar
4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

For pepper relish, in a large nonstick skillet coated with cooking spray, cook the peppers and onion in 1 tablespoon oil for 7 minutes or until onion is tender; drain. Stir in the wine or broth, brown sugar and vinegar. Reduce heat to low; cook until liquid evaporates, about 13 minutes. Remove vegetable mixture and keep warm.
Sprinkle pork chops with salt and pepper. In the same skillet, brown pork in remaining oil for 3 minutes on each side. Reduce heat; cover and cook for 5-6 minutes or until meat juices run clear. Serve with pepper relish. Yield: 4 servings.

Nutritional Analysis: 1 pork chop with 3/4 cup relish equals 360 calories, 15 g fat (4 g saturated fat), 86 mg cholesterol, 366 mg sodium, 19 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Originally published as Pork with Sweet Pepper Relish in Light & Tasty February/March 2006, p59