Pork Cutlets with Onions and Bell Pepper Vinaigrette

8-10 well-trimmed thinly-sliced boneless pork cutlets (about 1.5 lbs)
1/2 tsp dried thyme
salt and pepper to taste
1 T EVOO
1 large sweet onion, cut into thin wedges
1 large green pepper, seeds and stem removed, cut into 1/2-inch strips
1 large red bell pepper, seeds and stem removed, cut into 1/2 inch strips
1 garlic clove, crushed
1 T red wine vinegar

Sprinkle pork with thyme, salt and pepper. Brush a large nonstick skillet with a thin film of oil. Heat over medium heat. Add the pork and brown lightly, about 2 minutes per side. Remove to a side dish. Add 1 T oil, onion and peppers to skillet. Cook, stirring, over medium-low heat until the vegetables are tender and edges begin to brown, about 10 minutes. Add garlic and toss to blend, about 1 minute. Season with salt and pepper. Return pork and meat juices to skillet, add vinegar and heat to boiling. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTYINATHENS.