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Main dishes

Five-Pepper Pork Chop Skillet

Five-Pepper Pork Chop Skillet recipe
photo by:kraft
Peter picked a peck of peppers, and they're here—including the kind that adds a kick to your pork chop skillet. They aren't pickled, but they're perfect!
30 min
30 min
6 servings
Magazine Acquisition

What You Need

 bone-in pork chops (2 lb.), 1/2 inch thick
tsp.  ground black pepper
 each green, red and yellow bell pepper, coarsely chopped
cup  fat-free reduced-sodium chicken broth
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
tsp.  crushed red pepper

Make It

SPRINKLE chops with black pepper. Add 3 chops to large nonstick skillet; cook on medium heat 3 to 4 min. on each side or until done (145ºF). Transfer to platter; cover to keep warm. Repeat with remaining chops.

ADD bell peppers and broth to skillet; cook on medium-high heat 5 min. or until peppers are crisp-tender. Stir in cream cheese and crushed pepper; cook and stir 2 to 3 min. or until sauce is blended and heated through.

SERVE sauce over chops.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked brown rice.

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