Braised Pork Chops with Peppers and Onions Recipe - Allrecipes.com
Braised Pork Chops with Peppers and Onions Recipe
  • READY IN 35 mins

Braised Pork Chops with Peppers and Onions

Recipe by  

"Bell pepper and onion slices in a wine-tomato sauce add rich flavor to these braised pork chops."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve pork with pepper and onion mixture spooned on top.
Kitchen-Friendly View

Footnotes

  • Serving Suggestions:
  • On the side, try steamed broccolini, buttered noodles or orzo pasta, or roasted potatoes. And to vary the recipe, try using bone-in chops, or using white wine, chicken broth, or vegetable broth instead of red wine. You can also add herbs, like thyme or rosemary. And you can swap other vegetables for the peppers – try green and yellow zucchini, mixed mushrooms, or broccoli and cauliflower florets.
ADVERTISEMENT

Reviews More Reviews

Jan 15, 2012

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.

 
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.

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Subscribe Today!

In Season

Rockin' Tacos
Rockin' Tacos

A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.

Mexican Desserts
Mexican Desserts

Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Menus

Sorry, there are no related menus here yet.
 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States