Ingredients

• 4 green onions
• 1 green bell pepper
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• Large zip-top bag
• 1 lb thin-sliced boneless pork chops
• 2 tablespoons canola oil
• ½ cup diced pimientos
• ½ cup balsamic vinegar
• 1 cup chicken broth

Steps

1. Slice green onions thinly (½ cup); chop bell pepper (1 cup). Preheat large sauté pan on medium-high 2–3 minutes. Place flour, salt, and pepper in bag; shake to combine.
2. Add pork chops (wash hands); seal bag and shake to coat. Place oil in pan, then add pork chops; cook 1–2 minutes on each side until browned, then transfer pork to plate. Drain pimientos.
3. Add peppers, pimientos, and onions to same pan; cook 3–4 minutes until soft and lightly browned. Add vinegar and broth to pepper mixture; cook 2–3 minutes until reduced by one-half. Return pork to pan; cook 1–2 more minutes until pork is 145°F. Serve.

Ingredients

• 0.5 oz fresh basil
• 8 oz medium egg noodles
• 5 tablespoons unsalted butter
• 3 tablespoons sun-dried tomato spread
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup grated Parmesan cheese

Steps

1. Bring water to a boil for pasta. Chop basil (¼ cup).
2. Cook pasta following package instructions. Drain. Return pasta to pot; reduce heat to low.
3. Stir in butter, tomato spread, salt, and pepper; toss until butter melts and noodles are coated. Stir in basil and top with Parmesan cheese. Serve.