Pork Paillards with Tricolor Peppers

• 1 tbsp. grated lemon zest
• 1 tbsp. chopped fresh thyme
• 4 tbsp. olive oil
• 3 small bell peppers (one red, one yellow, and one orange)
• 1/2 tsp. salt
• 3/4 tsp. Freshly ground black pepper
• 4 boneless pork chops
• 4 oz. angel-hair pasta
• 2 tbsp. grated Parmesan cheese
• 2 tbsp. Chopped flat-leaf parsley

1. In a small bowl, combine lemon zest and thyme; set aside.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
3. Add peppers, sprinkle with 1/4 teaspoon each of the salt and pepper, and cook about 3 minutes.
4. Remove from skillet.
5. Heat 1 tablespoon of the oil in same skillet over medium-high heat.
6. Add pork, sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon of the pepper, and cook 1 to 2 minutes per side, until browned.
7. Add peppers and toss, cooking 1 to 2 minutes more.
8. Meanwhile, cook angel-hair pasta according to package directions.
9. Drain, reserving some of the pasta water.
10. Toss pasta with the remaining 2 tablespoons oil, Parmesan cheese, parsley, the remaining 1/4 teaspoon pepper, and reserved cooking water, if pasta seems dry.

lemon zest, thyme, olive oil, bell peppers, salt, freshly ground black pepper, pork chops, angelhair pasta, parmesan cheese, flatleaf parsley

Taken from www.delish.com/recipefinder/pork-paillards-tricolor-peppers-rbk1107 (may not work)