Pork with Sweet Pepper Relish Recipe

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Pork with Sweet Pepper Relish Recipe
Pork with Sweet Pepper Relish Recipe photo by Taste of Home
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Pork with Sweet Pepper Relish Recipe

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From Lawrenceville, Georgia, Lily Julow sends this meal-in-one. Red wine, balsamic vinegar and brown sugar season the relish that perfectly complements moist pork.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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

Nutritional Facts

1 each: 360 calories, 15g fat (4g saturated fat), 86mg cholesterol, 366mg sodium, 19g carbohydrate (13g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Pork with Sweet Pepper Relish in Light & Tasty February/March 2006, p59

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