Pork and Vegetable Stir-Fry
These popular pork chops find themselves surrounded by peppers, mushrooms and other veggies. The secret to perfect preparation is not overcooking the pork. Keep careful watch as it cooks so you don't get left high and dry.
At a glance
1/2 lb. boneless thin-cut pork loin chops 1 tsp. salt 1 tsp. garlic powder Nonstick cooking spray 1 tsp. olive oil 1-1/2 cups thinly sliced mushrooms 1 cup diced onion 1 cup diced red bell pepper 1 clove garlic, minced 1/8 tsp. salt 1/4 cup red wine
Sprinkle both sides of pork chops lightly with salt and garlic powder. Coat large nonstick skillet with cooking spray; heat over medium-low heat. Cook pork 1 to 2 minutes per side or until brown and barely pink in center. Remove from skillet; keep warm. Heat oil over medium heat in same nonstick skillet. Add mushrooms, onion, bell pepper, garlic and salt. Cook 8 to 10 minutes or until vegetables are soft. Add wine, a little at a time, stirring to remove any browned bits from bottom of skillet. Bring to a boil; boil 1 minute. Serve vegetable and sauce mixture over pork chops.
Ready in 30 min
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