** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In a non-stick skillet heat the butter over moderately high heat until the foam subsides and in it brown the pork chops, patted dry and seasoned with salt and black pepper.
3. Add the broth and the vinegar, bring the liquid to a boil, and transfer the mixture to a baking dish just large enough to hold the chops in one layer.
4. Sprinkle the chops with the bell peppers. Bake at 375 degrees for 50 minutes.
5. Stir in the cornstarch mixture in the cooking juices and bake an additional 10 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Bell Pepper, MSG, Poultry, Corn, Pork, Beef, Vinegar allergies.
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