Easy Pork Chops with Roasted Sweet Potatoes & Red Peppers

Pork Chops with Red Pepper and Sweet Potato

YIELD Makes 4 servings

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INGREDIENTS

4 pork loin chops, cut 1/2 inch thick (about 1 pound) 1 teaspoon lemon pepper Nonstick cooking spray 1/2 cup water 1 tablespoon lemon juice 1 teaspoon dried fines herbes, crushed 1/2 teaspoon beef bouillon granules 1‑1/4 cups red or yellow bell pepper strips 1 cup sliced sweet potato, cut into 1-inch pieces 3/4 cup sliced onion 4 cups hot cooked rice

PREPARATION:

1. Trim fat from chops; discard. Rub both sides of chops with lemon pepper. Coat large skillet with cooking spray. Heat skillet over medium-high heat. Add chops; cook 5 minutes until browned on both sides.
2. Combine water, lemon juice, fines herbes and bouillon granules in small bowl; pour over chops. Reduce heat to medium-low. Cover; simmer 5 minutes.
3. Add bell pepper, sweet potato and onion to skillet; return to a boil. Reduce heat. Cover; simmer 10 to 15 minutes or until chops are slightly pink in center and vegetables are crisp-tender. Remove chops and vegetables from skillet; keep warm.
4. Bring remaining juices in skillet to a boil over high heat. Reduce heat to medium. Cook and stir until mixture slightly thickens, stirring occasionally. Arrange chops and vegetables over rice; spoon sauce over chops and vegetables.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Serving Size: 1 pork chop Fiber 2 g Carbohydrate 63 g Cholesterol 59 mg Saturated Fat 3 g Total Fat 10 g Calories from Fat 21 % Calories 443 Protein 23 g Sodium 286 mg DIETARY EXCHANGE: Meat 2 Vegetable 2 Fat 1/2 Starch 3-1/2