- 2 (4 oz) center cut pork loin chops
- salt and pepper
- 1.5 tsp olive oil
- 1 small yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 Tbsp flour
- 1 cup fat-free, reduced-sodium chicken broth
- 2 Tbsp chopped fresh parsley
Sprinkle pork with salt and pepper. Cooke pork in hot oil in a nonstick skillet over medium-high heat 3-4 minutes per side or until done. Remove from skillet and keep warm. Add onion and bell pepper to skillet; cook, stirring often, 6 minutes or until tender. Sprinkle flour over vegetables, and cook, stirring constantly, 1 minute. Stir in broth and parsley; cook, stirring occasionally, 5 minutes until sauce is thickened. Return pork to skillet; cook 1 minute or until thoroughly heated. Place pork chop on plate and top evenly with vegetables. Makes 2 servings.