Tangy Pork Chops with Vegetables

Tangy Pork Chops with Vegetables


"I didn't like the 'traditional' style of pork chops, so I experimented and discovered this recipe. My family loves it and never went back to traditional. And it's easy!"

Ingredients 40 m {{adjustedServings}} servings 191 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a skillet over medium heat. Mix in the banana pepper, green bell pepper, red bell pepper, orange bell pepper, and onion. Sprinkle with vinegar, lemon juice, and lime juice, and season with Cajun seasoning, Italian seasoning, and garlic powder.
  2. Arrange the pork chops on top of the vegetables, and sprinkle with paprika. Cover skillet with a tight fitting lid, and cook chops 25 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve topped with the vegetables.
Tips & Tricks
Marinated Baked Pork Chops

See how to make simple, saucy baked pork chops.

How to Make Easy Pan-Fried Pork Chops

See how to make a classic pan-fried pork chop dish in three easy steps.

Rate recipe

Your rating


Reviews 7

  1. 11 Ratings


The pork chops came out so tender and juicy, however something was missing out of the veggie part...next time, I am going to up the spices.


This was really good! It was a little messy but thats because it was my first time makin' it. I really think that this should take a chance on it! It was great!


The recipe was a success. A great one-skillet meal. I also added chopped black olives. Next time I'm adding fresh chopped mushrooms, too. To ensure flavorful pork, I marinated the chops while I was prepping the veggies. I cooked it at a med-lo temp, only stirred twice, and because my boneless chops were more than 1-1/2" thick, I let 'em cook an extra 10 mins. Just in time, too, as a little fond had formed in the last few mins of cooking, which gave the veggies an extra punch of flavor and was fine with me. The chops were perfect!