Braised Pork Chops with Peppers and Onions2 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“Bell pepper and onion slices in a wine-tomato sauce add rich flavor to these braised pork chops.” - by National Pork Board
Original recipe yields 4 servings
- In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.
- Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.
- Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve pork with pepper and onion mixture spooned on top.
Amount Per Serving (4 total)
- 207 cal
- 9.9 g
- 6.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I never thought of frying tomato paste before, and was a bit hesitant to try this time, but I'm glad I did. The aroma is amazing! I used Chianti (my favorite red), and added green bell pepper as well ..." See moreas red. The pan turned black as I was sauteeing the peppers and onions, but as soon as I added the wine, the drippings lifted and the flavors blended beautifully. This dish is hearty and robust--ideal for those cold winter evenings! Addendum: I made this recipe with a butterflied pork tenderloin. I didn't have tomato paste, so I chopped up some sun-dried tomatoes to substitute. It made for a milder dish and it really complemented the red peppers and onion quite well. A nice variation, for sure."
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