Peppers and onions glazed with a blend of honey and balsamic vinegar are a great complement to these skillet-cooked pork chops.
What You Need
Original recipe yields 4 servings
1 Tbsp. olive oil
4 boneless pork chops (1 lb.), 1/2 inch thick
1/4 tsp. ground black pepper
1 each red and yellow bell pepper, cut into strips
1/2 cup ORE-IDA Chopped Onions
3 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. honey
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Let's Make It
Heat oil in large nonstick skillet on medium heat. Add chops; sprinkle with black pepper. Cook 5 min. on each side or until chops are done (145ºF). Transfer chops to platter, reserving drippings in skillet; cover chops to keep warm.
Add bell peppers and onions to skillet; cook 5 to 6 min. or until peppers are crisp-tender and onions are heated through, stirring frequently. Stir in vinegar and honey; cook 1 min. or until sauce is thickened, stirring constantly. Spoon over chops.
Serve with hot prepared ORE-IDA STEAM N' MASH Cut Russet Potatoes and steamed fresh snow peas.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 11g
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.