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Ingredientes
- 2 lrg red bell peppers
- 2 Tbsp. vegetable oil plus
- 4 tsp vegetable oil
- 2 med onions thinly sliced
- 1 Tbsp. all purpose flour
- 1/4 c. dry white wine
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. liquid removed capers
- 1 c. low-salt chicken broth
- 1 Tbsp. minced fresh parsley
- 4 x bone-in rib pork chops, 1" to 1 1/4"-thk - (abt 12 ounce ea)
Direcciones
- Char peppers over gas flame, in broiler, or possibly on grill till charred on all sides. Enclose in paper bag 10 min. Peel and seed peppers; slice into thin strips.
- Heat 2 Tbsp. oil in large skillet over medium heat. Add in onions and saute/fry till golden brown, about 15 min. Fold in flour; saute/fry 2 min. Add in bell peppers, wine, vinegar, and capers; cook 1 minute. Add in broth.
- Increase heat; boil till sauce thickens sufficient to coat spoon, about 4 min. Fold in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before using.)
- Prepare barbecue (medium-high heat). Brush pork on all sides with remaining 4 tsp. oil. Sprinkle pork with salt and pepper. Grill till thermometer inserted into center of pork registers 145 degrees, about 10 min per side. Transfer chops to platter. Spoon sauce over.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 4 servings | |
| Calories 543 | |
| Calories from Fat 224 | 41% |
| Total Fat 25.04g | 31% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.4g | |
| Cholesterol 152mg | 51% |
| Sodium 315mg | 13% |
| Potassium 1272mg | 36% |
| Total Carbs 11.63g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.18g | 3% |
| Protein 62.05g | 99% |
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