|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork Chops and Peppers is a simple one-dish meal that is perfect for a busy weeknight. Make sure that you buy loin pork chops for this recipe because they are the most tender. Whenever meats are quickly cooked you have to use a tender cut.
You could substitute some frozen green beans or asparagus for the bell peppers in this easy and delicious recipe. Or add some baby peas or sliced or chopped zucchini or yellow summer squash.
You can use water to deglaze the pan after the meat and vegetables have cooked, but chicken broth will add more flavor. Use whatever you have on hand. There isn't much sauce in this recipe; just enough to coat the pork and veggies and add wonderful flavor.
This recipe can also be made with boneless, skinless chicken breasts. They will cook at about the same time. Always cook chicken to 165 F as measured with a reliable and accurate meat thermometer.
Serve this recipe with a nice rice pilaf or some hot cooked pasta tossed with some butter, Parmesan cheese, and herbs. You could also add some steamed asparagus or green beans, or try a fruit salad made with seasonal produce. Add some white wine for a wonderful meal on a weeknight.
- 4 (3/4 inch) thick pork loin chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 red bell peppers (seeded and cut into strips)
- 3 tablespoons white wine Worcestershire sauce
- 1/2 cup water or chicken broth
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried marjoram leaves
Sprinkle the chops on both sides with the salt and pepper.
Heat the olive oil in a heavy skillet over medium-high heat and add the chops, onion, and garlic.
Cook the chops for 5 minutes on one side, shaking the pan frequently so garlic doesn't burn, then turn chops and add the pepper strips.
Cover and cook 5 to 8 minutes longer or until the pork registers at least 145 F.
Remove the chops, onions, garlic, and the peppers from the skillet and set aside, covered to keep warm.
Add the Worcestershire sauce, water or chicken broth, thyme, and marjoram to the drippings remaining in the skillet, scraping the bottom of the skillet with a rubber spatula to loosen the pan drippings that contain lots of flavors.
Cook until the sauce thickens slightly, then return the pork and vegetables to the skillet.
Cook for 1 minute longer to coat the pork with the sauce, then serve.