Pork Chops With Pepper & Onions

Source: reprinted by permission, Holly Bortfeld, GFCF Recipes
 
4 boneless pork loin chops, 1/2 inch thick (about 4 ounces each),
trimmed
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp olive oil
1 bunch green onions, green tops cut diagonally into 3-inch pieces, white bottoms thinly sliced crosswise
2 medium red peppers, cut into 1 1/2-inch pieces
1 garlic clove, crushed with garlic press
1/8 tsp crushed red pepper
1/2 cup chicken broth

1. Heat nonstick 12-inch skillet over medium-high heat until hot but not smoking. Add pork chops to skillet and sprinkle with salt and pepper. Cook chops about 8 minutes or until lightly browned on the outside and still slightly pink on the inside, turning chops over once (reduce heat to medium if chops are browning too quickly). Transfer chops to plate; keep warm.

2. To skillet, add oil and green-onion tops, and cook 4 minutes. With slotted spoon, transfer green-onion tops to small bowl. In same skillet, cook red peppers and green-onion bottoms 8 minutes, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Stir in broth and half of green-onion tops; heat through. Spoon pepper mixture onto
platter; top with chops and remaining green-onion tops.