Pork Chops with Caramelized Onions and Peppers
- 2 boneless pork chops, 3/4- inch thick
- olive oil
- garlic pepper
- 1 medium onion, sliced
- 1/2 tsp sugar
- 1 clove garlic, minced
- 1 7 oz jar roasted red peppers, drained and cut into strips
- 2 tsp balsamic vinegar
- Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and generously sprinkle both sides of chops with garlic pepper. Cook chops for 8-10 minutes, turning occasionally, until internal temperature on a thermometer reads 160° F. Remove chops to a serving platter; keep warm. Add onion, sugar and garlic to skillet. Cook and stir over medium-high heat until onion is lightly browned. Stir in roasted peppers and vinegar; heat through. Serve onion mixture over chops.
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