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Pork Chops with Red Peppers

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Ingredients

4 tablespoons extra virgin olive oil
2 large red bell peppers, cut into thin strips
1 large clove garlic, minced
2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary)
10 fresh sage leaves, chopped (or 1 teaspoon dried sage leaves)
teaspoon coarse salt
teaspoon freshly ground pepper
cup white wine
4 loin pork chops (6 ounces each)
teaspoon coarse salt
teaspoon freshly ground pepper
Sprigs of dill for garnish (optional)

Details

Serves: 4


Method

Heat a large nonstick skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil and swirl the pan to coat the bottom evenly. Add the red peppers. Cover, and cook for 5 minutes. Add the garlic, rosemary, sage, ¼ teaspoon salt, and ¼ teaspoon pepper and cook for 30 seconds, stirring constantly. Add the wine and bring to a boil over high heat. Remove the skillet from the heat. Cover loosely with alu­minum foil and set aside.


Season both sides of the pork chops with the remaining salt and pep­per. Heat a large nonstick skillet over medium heat for 2 minutes. Add 2 tablespoons olive oil and swirl the pan to coat the bottom evenly. Add the pork chops and sauté for 5 minutes on each side.


To serve, place a pork chop on each of four dinner plates. Spoon some red peppers over each serving, dividing evenly among the servings. Add sprigs of dill for garnish, if desired.

EACH SERVING PROVIDES:

6g carbohydrates, 316 calories, 25g protein, 20g fat, 2g dietary fiber, 429mg sodium, 70mg cholesterol

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