Ingredients.

4 (1/2-inch thick) boneless center cut pork chops
1 medium yellow bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 medium tomato, chopped
1 (4-ounce) can chopped green chilies
1 tablespoon balsamic vinegar or vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
2 tablespoons chopped cilantro

1. Spray 10-inch skillet with no stick cooking spray; add pork chops. Cook over medium-high heat, turning once, until browned (6 to 8 minutes).
2. Stir in yellow pepper, onion, tomato, half of chilies including liquid, vinegar, 1/2 teaspoon cumin, salt and pepper. Reduce heat to medium.
3. Cover; cook until pork chops are no longer pink and vegetables are crisply tender (6 to 8 minutes).
4. Meanwhile, stir together remaining chilies, remaining cumin, sour cream and cilantro in small bowl.
5. Place pork chops on serving plate; spoon vegetable mixture over pork chops. Serve with sour cream mixture.

Makes 4 servings.

Nutrition Facts (1 serving)Calories: 160 Fat: 8 g Cholesterol: 45 mg Sodium: 640 mg Carbohydrates: 10 g Dietary Fiber: 0 g Protein: 14 g