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 (12) cup yellow bell pepper, chopped
1 small (12 cup) onion, chopped
1 medium tomato, chopped
1 (4-ounce) can chopped green chiles
1 tablespoon balsamic vinegar or vinegar
1 teaspoon ground cumin
12 teaspoon salt
14 teaspoon pepper
12 cup sour cream
2 tablespoons chopped fresh cilantro
STEP 1
Melt butter in 10-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 6-8 minutes or until browned.
STEP 2
Stir in yellow pepper, onion, tomato, half of chiles including liquid, vinegar, 1/2 teaspoon cumin, salt and pepper.
STEP 3
Reduce heat to medium. Cover; cook 6-8 minutes or until pork chops are no longer pink and vegetables are crisply tender.
STEP 4
Meanwhile, combine remaining chiles, remaining cumin, sour cream and cilantro in small bowl.
STEP 5
Place pork chops onto serving plate; spoon vegetable mixture over pork chops. Serve with sour cream mixture.
