For this brightly colored skillet dinner, use thin chops (sometimes called cutlets). If your supermarket doesn’t carry them, buy a boneless pork loin roast and cut it into 1/2-inch-thick slices.
1 1/4 lb. boneless thin-cut pork loin chops
2 teaspoons chopped fresh thyme, divided
1/4 teaspoon coarse salt
1/8 teaspoon pepper
4 teaspoons extra-virgin olive oil, divided
2 large onions, halved lengthwise, cut into thin strips
1 large green bell pepper, cut into thin strips
1 large red bell pepper, cut into thin strips
1 large tomato, cut into thin wedges
2 large garlic cloves, minced
2 tablespoons white wine vinegar
1. Sprinkle pork with 1 teaspoon of the thyme, salt and pepper. Heat 2 teaspoons of the oil in large nonstick skillet over medium-high heat until hot. Cook pork in batches 2 to 3 minutes or until lightly browned, turning once. Remove pork; cover loosely with foil to keep warm.
2. Add remaining 2 teaspoons oil to skillet. Cook onions, green and red bell pepper and remaining 1 teaspoon thyme over medium-high heat 8 to 10 minutes or until peppers begin to wilt and onions turn brown, stirring occasionally. Add tomato and garlic; cook 2 to 3 minutes or until tomato is tender, stirring frequently. Stir in vinegar; bring to a simmer. Serve with pork.
PER SERVING: 335 calories, 16 g total fat (4.5 g saturated fat), 33.5 g protein, 14 g carbohydrate, 90 mg cholesterol, 175 mg sodium, 3.5 g fiber