Directions

1. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown 2 minutes on each side. Combine lemon juice and flour; stir into skillet with beef broth, green onions, garlic, thyme, salt and pepper. Bring to boiling, cover tightly and cook over low heat for 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter; keep warm.
2. Cook broth mixture, uncovered, over medium-high heat until sauce thickens slightly. Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp-tender, stirring often. Spoon the sauce over chops. Sprinkle with cooked red pepper.