Ingredients
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4 boneless pork chops, 3/4 inch thick
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2 teaspoons olive oil
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1 large red pepper, cut into julienne strips
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1 large yellow pepper, cut into julienne strips
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1 onion, cut into julienne strips
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1 can chicken broth
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1/2 cup white wine
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3 tablespoons balsamic vinegar
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2 tablespoons cornstarch
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water, to make paste (about 2-3 tablespoons)
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2 tablespoons chopped parsley
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salt and pepper (to taste)
Instructions
- Trim any excess fat from the crops.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Brown pork chops in oil, cook until barely done.
- Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
- Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
- Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
- In a small bowl combine cornstarch with enough water to make a thin paste.
- Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
- Add this mixture to the pan and stir until sauce thickened and smooth.
- Add salt and pepper to taste.
- Stir in parsley.
- Serve with rice or noodles.