Ingredients
| 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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Instructions
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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