Rachael Ray to the Rescue

Pork Chops with Sweet and Hot Peppers

"Don't be turned off by the red hot peppers," Rachael told Helena and Joseph. "They add tons of flavor to this super-easy dish." For the kids, just pick out the peppers right before serving.

  • 4 center-cut pork-loin chops, 1 inch thick
  • Salt and pepper
  • 2 tablespoons extra virgin olive oil (EVOO), divided
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 2 to 4 jarred red hot Italian cherry peppers, sliced
  • 1/2 cup chicken broth
  • 2 tablespoons chopped parsley

  1. Heat a large skillet over medium-high heat. Season pork chops with salt and pepper. Add 1 tablespoon EVOO to the pan; add chops and cook 5 minutes on each side.
  2. Transfer cooked pork chops to a platter; keep warm. Add remaining EVOO and the bell peppers to the pan. Saute the peppers, stirring, for 5 minutes. Add the hot peppers and a splash of the brine, and cook 1 minute. Add broth and scrape up the drippings. Sprinkle with parsley. Makes 4 servings.

Parents Are Talking

Add a Comment