Ingredients
4 boneless pork cutlets
1 4 oz jar marinated roasted
peppers with onions
2 cloves garlic, sliced
2 tbsp. olive oil
6 tbsp. balsamic vinegar
Preparation
Heat oil and garlic in skillet over medium heat until garlic browns slightly. Remove garlic and discard. Add pork chops, and cook over high heat about 3 minutes each side until seared and browned. Add roasted peppers all at once along with balsamic vinegar and swirl around in pan for about 30 seconds, until distributed over chops. Transfer to casserole dish and cover with foil. Cook at 350 degrees for about 45 min. and serve. Serves 2.
