I’ve told you about my commitment to get more fruits and vegetables in my diet. This recipe holds true to that. There are certainly more peppers over pork. I love that they come in all different colors too. It really brightens up the dish and makes you feel good about your meal. The great thing about bell peppers is that they are pretty much always in season. That means this dish is good this month and in the summer months.
Personally I can’t wait until summer to start for two reasons. One, nice weather, duh. Two, I get to reap the benefits of the food co-op I just joined. For those of you who don’t know what a food co-op is, it basically means I am paying for an shared ownership of our local farmers crops. Starting in June, each week for 20 weeks, I will be picking up my share of fruits and vegetables that are fresh and in season. As of 2010, there were 26 farms, 11 cheesemakers, and 2 bakeries involved and it makes me so excited to be helping them out. Not to mention the fact that I will be inspired to try some new things in the kitchen. Be on the lookout for lots of colorful, fun, healthy recipes involving fruits and vegetables in the hopefully near future!
This pork chop dish is from Kelly’s blog, Eat Yourself Skinny. I’ve already told you in my post about her Coconut Chicken and Honey Vinaigrette Salad how amazing her recipes are so I won’t repeat myself again. These pork chops will jazz up any weeknight meal though. I love the smell and taste of fresh rosemary. Did you know that it was said rosemary used to keep evil spirits away? I knew garlic did that but rosemary has such a beautiful woodsy smell! Apparently, during the Middle Ages people slept with rosemary in their bed to keep them safe at night. I’m not sure how Shaun would take to that if I slept with a rosemary branch but luckily he’ll never have to find out. I’m more than happy just cooking with the lovely herb. No need for us to cuddle together too.
Let me also tell you that this dish was even better the next day for lunch. Leftovers like this that have time to marry their flavors overnight are the best. You’ll be the envy of all of your co-workers! That happens to be a position I am always more than happy to be in.
- 4 tablespoons olive oil, divided
- 6 multi-colored bell peppers, cut into 1 1/2-inch strips
- 3 garlic cloves, minced
- 4 teaspoons chopped fresh rosemary, divided
- Salt and freshly ground black pepper
- 4 center cut pork chops
- ¬†2 tablespoons balsamic vinegar
- Balsamic Glaze, optional
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add peppers to pan and cook until they start to soften to your liking, about 10-12 minutes or so. About half-way through cooking, add 2 teaspoons of rosemary and minced garlic. Season with salt and pepper. Remove them from pan when done and set aside for later.
- Heat remaining olive oil in the same skillet over medium-high heat. Sprinkle pork chops with salt, pepper and 2 teaspoons of rosemary and add to pan. Cook for 5 minutes until nicely browned. Reduce heat to medium; turn pork over. Cook 5 more minutes or until pork is almost done. Add peppers back to pan and arrange them around the pork chops. Drizzle everything with balsamic vinegar.¬†Continue cooking another 2-3 minutes until the pork is done and the peppers are heated through. Garnish with remaining fresh rosemary and balsamic glaze.