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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 (5 oz. each) boneless pork chops, pounded thin
3/4 tsp. salt
1/2 tsp. pepper
2 tbsp. flour
2 tbsp. olive oil
1 clove garlic, finely chopped
1 md. red onion, thinly sliced
1 lg. sweet red pepper, julienned
1 lb. new potatoes, quartered
1 can (13-3/4 oz.) chicken broth
1/2 cup water
1/2 tsp. sugar
1/2 tsp. dried rosemary
1 cup frozen peas, thawed
1 tbsp. cornstarch, mixed with
1 tbsp. water
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Directions:
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Cut chops into medallions 2-inches in diameter. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Coat pork with flour. Heat 1 tbsp. olive oil in a large skillet. Working in batches if necessary, add pork to skillet. Saute until browned all over, 3 to 4 minutes each side. Remove to plate; keep warm.
Add remaining olive oil, garlic, red onion and red pepper to skillet. Saute over medium-high heat until softened, about 8 minutes. Add the potatoes. Cook for about 3 minutes. Pour in broth, water, sugar, rosemary and remaining salt and pepper. Cover and simmer for 5 minutes or until potatoes are almost fork-tender. Add pork and peas. Toss to coat. Stir in cornstarch mixture. Cook for 3 to 5 minutes, stirring occasionally, until heated through and thickened. Serve immediately.
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