Recipe by National Pork Board
"Bell pepper and onion slices in a wine-tomato sauce add rich flavor to these braised pork chops."
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boneless pork loin chops, about 1-inch thick, trimmed
Salt and black pepper
red or yellow bell peppers, quartered and cut into 1/4-inch slices
red or yellow onion, quartered and cut into 1/4-inch slices
garlic, thinly sliced
dry red wine (for non-alcoholic, substitute chicken or vegetable broth)
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Pork Chops with Peppers and Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 207
** Calories from Fat: 89
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