Recipe by Maureen Smith
"Pork chops with green bell peppers and a simple skillet sauce. Add a little green to your chops - it's never too late!"
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onion, thinly sliced
boneless pork chops
water to cover
green bell peppers, sliced
salt and pepper to taste
This was great with a little tweaks, i sauteed the onions and green peppers in butter, i also added fresh garlic and red peppers (sauteed all together) I seasoned the pork chops with my favorite seasons, it was great!! It is even better as left overs, oh and the browning sauce is not needed.
As written, I can only rate this recipe as two stars and this is unfortunate because I feel it has good potential. First, there is no seasoning other than salt and pepper! But that was easily fixed with a sort of all seasoning blend called "Old World 3rd Street Seasoning" from the Spice House in Milwaukee (ingredients of which are unfortunately not included on the jar). I used it on the peppers and onions as well as the chops and also added fresh minced garlic. These two small additions alone I know made all the difference in this dish and definitely should be included. The flour was unnecessary so I didn't use it; I did use the browning sauce and wish I would have omitted that too. All it did was obliterate the beautiful colors of the green, orange, red and yellow peppers I used. Finally, the cooking time is far too long, particularly for boneless chops. To simmer these for 40 minutes would make them tough as a board! Boneless chops are so lean that they only need to simmer till cooked through - I think mine took 10 minutes. Still, the final result was very good, and had that final result been the actual recipe, I'd have rated it four stars!
Delicious dish that is quick & easy to make. Pork chops are very tender and tasty. I used red and green bell peppers to make the dish more colorful. The recommendation I have is to cook the bell pepper strips (and maybe the sauteed onions, too) only for the last 15-20 minutes of cooking time, otherwise they would get very mushy.
This is a nice mild dish. Because I can never make smooth gravy, I shook my pork in flour instead of adding it at the end. This was great with garlic mashed potatoes. The flavors really blended nicely. I disagree with other reviewers who said not to cook the peppers the whole time. The point is for the peppers to soften & flavor the sauce. If you want crunchy peppers & onions, make fajitas.
My family loved this recipe and the only thing I did different was to saute the onions and the greenpeppers together along with 3 cloves of garlic. I also omitted the browning sauce because I didn't have any and it tasted wonderful.
Fantastic! I added a pack of Lipton Onion Soup, and I didn't have the browning sauce. Turned out really tender and delicious. I worried that the peppers would turn to mush, but they were great - not mushy at all! Green peppers and pork really work well together, and I grew my own this year, and am tired of stuffed peppers. This was a great way to use up a few of them! Oh, you have to serve this with mashies to use the wonderful gravy!
wonderful recipe. i made this almost exactly as written. i did use orange pepper instead of green. and because we are south beach dieters i omitted the browning sauce and flour. when the 40 min cook time was done i just drained off excess liquid and put it back on the burner to cook off any moisture. it was wonderful, full of flavor and tender. we could cut it with a fork. YUM!!!
Really good and easy to make!! Added mushrooms for some extra flavour with the green peppers.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Pepper Pork Chops
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 604
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