Mmm dinner was sure delicious tonight and I would LOVE to share it with you! For the first time there were NO leftovers and I got the official stamp of approval from my picky boyfriend :)
Doesn't that look fabulous??
I adapted this recipe from Cooking Light Magazine and it turned out incredible! I chose to use pork chops since the store only had
GINORMOUS HUGE pork tenderloins and we didn't need that much for two people, but it worked just as well. I also left out the anchovies since my boyfriend would pretty much run for the hills if he knew I added them (but I personally don't think he would have been able to tell.) I'll use them next time...shh ;)
By adding fresh rosemary to the pan at the beginning of cooking and then adding some at the end ensures the true freshness you'll taste once the pork chops are served. Also, the red and yellow bell peppers give the entire meal so much flavor! I served this yummy goodness along side roasted red potatoes since I had fresh rosemary on hand. Everything was delicious!!
Serving Size: 1 pork chop + 1/2 cup bell pepper mixture
Fat: 10.1 g
Carbs: 5 g
Fiber: 1.4 g
Protein: 25.2 g
Old Points: 4.9 pts
Points+: 5 pts
Here are your ingredients:
4 center cut pork chops
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 1/2 tsp. chopped fresh rosemary, divided
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1 1/2-inch strips
1 yellow (or orange) bell pepper, cut into 1 1/2-inch strips
2 tsp. balsamic vinegar
Heat a large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 7 minutes. Reduce heat to medium; turn pork over. Add 1 tsp. rosemary, garlic and bell peppers; cook 9 minutes or until peppers are tender and pork is done. Drizzle with balsamic vinegar. Top with remaining 1/2 tsp. rosemary and serve.