Braised Pork Chops with Peppers and Onions Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 26, 2012
Great easy recipe. The family loved it. This will be a staple recipe from now on. Pork chops were so tender and tasty. Everyone wanted seconds.
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Reviewed: Oct. 27, 2011
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 as 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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Cooking Level: Expert

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