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Pork Loin Chops with Sweet and Spicy Peppers... YUM!
Date product posted
Mon May 17, 2004
The perfect dish for family & friends, or even entertaining! So good, you wouldn't even suspect for an instant that it was "low carb!" The pork is tender and succulent, and the sauce just gives it the perfect finish!
4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced*
1 orange bell pepper, seeded and sliced*
4 red hot Italian cherry peppers, sliced**
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful (for garnish)
* Any color of bell pepper can be used, but the yellow and orange really add great color and eye appeal
** Use four hot cherry peppers for a mild heat, more or less can be used depending on your personal taste (I use 5 or 6 and would say it that is about a medium heat)
How To Prepare:
Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil to keep warm.
Return pan to heat; add more extra-virgin olive oil and -ONLY- the bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings.
Arrange peppers and sauce over chops and serve.
Number of Servings:
2 to 4
Carbs per serving - include all nutritional information if known: