Pork With Onions and Peppers

Pork With Onions and Peppers
Servings: 4


  • 4 shoulder or center-cut loin pork chops, 1 inch thick, trimmed of fat
  • Salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup water or white wine
  • 1 teaspoon minced garlic
  • 1/2 - 1 cup chicken stock
  • 2 cups onion, thinly sliced
  • 2 cups red, yellow, or orange bell peppers, seeded and sliced

Make It

1. Heat the oven to 250F. Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat for 2 minutes. Add olive oil; when hot, add chops and turn heat to high. Brown for 2 minutes on each side.

2. Reduce heat to medium. Add water or wine and garlic and cook, turning chops twice, until the liquid has almost evaporated -- 3 minutes. Add stock, turn heat to low, and cover. Undercook the chops slightly and put them in the warm oven.

3. Remove the pan from the oven. Stir in 2 cups thinly sliced onion and 2 cups seeded and sliced red, yellow, or orange bell peppers (you want them to be sweet here, so avoid green). Stir, re-cover the pan, and cook for 5 minutes over medium heat. Uncover and cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. Moisten with 1/2 cup stock, then cook until most of the stock is absorbed, about 5 minutes more. Taste and adjust the seasoning; serve the onions and peppers spooned over the chops. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 17, sat. fat (g): 4, carb. (g): 13, fiber (g): 3, pro. (g): 34, sodium (mg): 248, Percent Daily Values are based on a 2,000 calorie diet.