Pork Chops with Sweet and Hot Peppers

Pork Chops with Sweet and Hot Peppers
Servings: 4


  • 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 - 4 jarred red hot Italian cherry peppers, sliced
  • 1/2 cup chicken broth
  • 2 tablespoons chopped parsley

Make It

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.