Peter picked a peck of peppers, and they're here in this pork chop skillet. They're not pickled, but they are perfect!
What You Need
Original recipe yields 6 servings
6 bone-in pork chop s (2 lb.), 1/2 inch thick
1 tsp. ground black pepper
1 each green, red and yellow bell pepper, coarsely chopped
1/2 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. crushed red pepper
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Let's 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.
Serve with hot cooked brown rice.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.