1 pound boneless pork loin chops -- 1/2-inch thick, trimmed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 teaspoons 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 clove garlic -- crushed with garlic press 1/8 teaspoon crushed red pepper 1/2 cup chicken broth
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 until lightly browned on the outside and still slightly pink on the inside, about 8 minutes, turning once (reduce heat to medium if chops are browning too quickly). Transfer chops to plate; keep warm.
To skillet, add oil and green-onion tops; cook 4 minutes. With slotted spoon, transfer green-onion tops to small bowl.
In same skillet, cook red peppers and onion bottoms, stirring occasionally, 8 minutes. Add garlic and crushed red pepper, and cook, stirring, 1 minute. Stir in broth and half of green-onion tops; heat through.
Spoon pepper mixture onto platter; top with chops and remaining green-onion tops.
175 calories, 7 grams fat, 5 grams carbohydrates, 22 grams proteinper serving. This recipe is low in carbs.