Ingredients:
4 thick bone-in pork chops
1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
¼ teaspoon ground red pepper
1 Tablespoon butter
1 medium green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
8 ounces mushrooms, sliced
1 medium onion, thinly sliced
1 cup almond cheese, shredded
Directions:
In a 12-inch nonstick skillet heat 1 Tablespoon olive oil over medium heat.
Sprinkle both sides of pork with oregano, salt, garlic powder, pepper and red pepper. Cook in skillet 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove pork from skillet; cover and keep warm.
In the same nonstick skillet, melt 1 Tablespoon butter; cook bell peppers, mushrooms and onion about 5 minutes sprinkling with remaining seasoning blend if any, stirring occasionally until crisp-tender.
Place pork back in skillet and cover with sautéed vegetables and top with almond cheese. Cover and keep warm until cheese is melted.
Makes 4 servings
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