Chopped peppers, onions and tomatoes add pizzazz to these tender skillet pork chops.
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1 tablespoon Land O Lakes® Butter
4 (1/2-inch thick) boneless center cut pork chops
1 small (1/2) cup yellow bell pepper, chopped
1 small (1/2 cup) onion, chopped
1 medium tomato, chopped
1 (4-ounce) can chopped green chiles
1 tablespoon balsamic vinegar or vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
Melt butter in 10-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 6-8 minutes or until browned.
Stir in yellow pepper, onion, tomato, half of chiles including liquid, vinegar, 1/2 teaspoon cumin, salt and pepper.
Reduce heat to medium. Cover; cook 6-8 minutes or until pork chops are no longer pink and vegetables are crisply tender.
Meanwhile, combine remaining chiles, remaining cumin, sour cream and cilantro in small bowl.
Place pork chops onto serving plate; spoon vegetable mixture over pork chops. Serve with sour cream mixture.
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a great dish! We enjoyed it very much, and didn't change a thing.