Five-Pepper Pork Chop Skillet
6 bone-in pork chops, 1/2” thick
1 teaspoon coarsely ground black pepper
1 each green, red and yellow bell pepper, chopped
½ cup chicken broth
4 ounces cream cheese, cubed
¼ teaspoon crushed red pepper
Sprinkle chops with black pepper. Add 3 chops at a time to a large nonstick skillet; cook on medium heat 3-4 minutes per side until done. Transfer to a platter and cover to keep warm. Add bell peppers and broth to skillet; cook on medium high heat 5 minutes or until peppers are crisp tender. Stir in cream cheese and crushed pepper; cook and stir 2-3 minutes or until sauce is well blended and heated through. Serve sauce over chops.
