Green Pepper Pork Chops

Green Pepper Pork Chops

Maureen Smith 0

"Pork chops with green bell peppers and a simple skillet sauce. Add a little green to your chops - it's never too late!"

Ingredients {{adjustedServings}} servings 805 cals

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 805 kcal
  • 40%
  • Fat:
  • 67.1 g
  • 103%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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  1. In a large skillet, heat oil over medium high heat. Saute onions, then add pork chops and brown for 4 to 5 minutes on each side. Add enough water to barely cover pork chops and top with green bell peppers. Add browning sauce, cover skillet and let all simmer for about 40 minutes, turning chops at least once.
  2. Remove pork chops from skillet to serving plate or platter. Thicken bell pepper sauce with flour and water, to taste. Season sauce with salt and pepper to taste, pour over chops and serve immediately.
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Reviews 46

  1. 51 Ratings


This was great with a little tweaks, i sauteed the onions and green peppers in butter, i also added fresh garlic and red peppers (sauteed all together) I seasoned the pork chops with my favorite seasons, it was great!! It is even better as left overs, oh and the browning sauce is not needed.


As written, I can only rate this recipe as two stars and this is unfortunate because I feel it has good potential. First, there is no seasoning other than salt and pepper! But that was easily fixed with a sort of all seasoning blend called "Old World 3rd Street Seasoning" from the Spice House in Milwaukee (ingredients of which are unfortunately not included on the jar). I used it on the peppers and onions as well as the chops and also added fresh minced garlic. These two small additions alone I know made all the difference in this dish and definitely should be included. The flour was unnecessary so I didn't use it; I did use the browning sauce and wish I would have omitted that too. All it did was obliterate the beautiful colors of the green, orange, red and yellow peppers I used. Finally, the cooking time is far too long, particularly for boneless chops. To simmer these for 40 minutes would make them tough as a board! Boneless chops are so lean that they only need to simmer till cooked through - I think mine took 10 minutes. Still, the final result was very good, and had that final result been the actual recipe, I'd have rated it four stars!


Delicious dish that is quick & easy to make. Pork chops are very tender and tasty. I used red and green bell peppers to make the dish more colorful. The recommendation I have is to cook the bell pepper strips (and maybe the sauteed onions, too) only for the last 15-20 minutes of cooking time, otherwise they would get very mushy.