Pork And Bell Pepper Vinaigrette |
Course : Salad Dressings
Serves: 4 |
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Ingredients:
4 chops well-trimmed thin sliced boneless pork cutlets -- (about 12 ounces) |
1/4 teaspoon dried thyme |
1/4 teaspoon salt and freshly ground black pepper |
2 teaspoons bertolli classico olive oil |
1/2 medium sweet white onion -- cut into thin -- strips |
1/2 medium green bell pepper -- seeds and stem -- removed, cut into thin strips |
1/2 medium red bell pepper -- seeds and stem -- removed, cut into thin strips |
1 tablespoon red wine vinegar |
16 ounces potatoes -- peeled, cubed, -- boiled |
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Preparation / Directions:
1.Sprinkle the pork with the thyme, salt and pepper. Heat 1 teaspoon of the olive oil in a large non-stick skillet. Add the pork and brown on both sides. Remove to a side dish.
2.Add the remaining olive oil, onion and peppers to the skillet. Cook, stirring, over low heat, until the vegetables are tender. Return the pork and any meat juices to the skillet; add the vinegar and heat to boiling.
3.Place the potatoes in serving dish and roughly mash with fork. Top with pork and peppers.
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Nutritional Information:
98 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 7mg Sodium |
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