Pork Chops with Peppers and Warm Beet Salad

Ingredients:
4 center cut pork chops
1 green bell pepper, cut into strips
5 small sweet red and yellow peppers, chopped
1 onion, cut into rings
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon allspice
3-4 beets, scrubbed and peeled
4 cups of spring salad mix
2 tablespoons of raspberry vinaigrette

Preparation:
Heat the oil in a skillet and add the pork chops.
Sprinkle with salt, pepper, and allspice and cook until brown on both sides.
Remove from the pan.
Add the bell pepper and onion to the pan and cook until they are soft, then remove from the pan and keep warm.
Return the pork chops to the pan and continue to cook over medium heat for another 20 minutes.
Cut the beets into bite sized chunks and cook for 2 minutes in the microwave, or until fork tender.
Toss the beets in the salad greens with the raspberry vinaigrette.
Place the pork chops on a plate, top with the peppers, and serve the warm beet salad on the side.
Add a loaf of crusty french bread if you like.

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