Pork Chops and Peppers PT25M https://img1.recipesrun.com/201907/2019/0905/4c/f/453172/300x200x50.jpg 4 servings Ingredients: Pepper Salt 1/2 tsp. Dried marjoram leaves 1 tsp. Dried thyme leaves 1/2 cup Water or chicken broth 3 tbsp. White wine worcestershire sauce 2 Red bell peppers, seeded and cut into strips 2 cloves Garlic, minced 1 Onion, chopped 2 tbsp. Olive oil 4 Thick pork loin chops

Pork Chops and Peppers

By Ellie

4 Person
25 Minutes
553 Calories
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.

Ingredients

  • Pepper

  • Salt

  • 1/2 tsp. Dried marjoram leaves

  • 1 tsp. Dried thyme leaves

  • 1/2 cup Water or chicken broth

  • 3 tbsp. White wine worcestershire sauce

  • 2 Red bell peppers, seeded and cut into strips

  • 2 cloves Garlic, minced

  • 1 Onion, chopped

  • 2 tbsp. Olive oil

  • 4 Thick pork loin chops

Method

  • 01
    Sprinkle the chops on both sides with the salt and pepper.
  • 02
    Heat the olive oil in a heavy skillet over medium-high heat and add the chops, onion, and garlic.
  • 03
    Cook the chops for 5 minutes on one side, shaking the pan frequently so the 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 ℉.
  • 04
    Remove the chops, onions, garlic, and the peppers from the skillet and set aside, covered to keep warm.
  • 05
    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.
  • 06
    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.

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Pork Chops and Peppers

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.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 553 Kcal
  • Prep Time 10 Mins
  • Cook Time 15 Mins
  • Total Time 25 Mins
02 Ingredients
Pepper
Salt
1/2 tsp. Dried marjoram leaves
1 tsp. Dried thyme leaves
1/2 cup Water or chicken broth
3 tbsp. White wine worcestershire sauce
2 Red bell peppers, seeded and cut into strips
2 cloves Garlic, minced
1 Onion, chopped
2 tbsp. Olive oil
4 Thick pork loin chops
03 Method
Step 1
Sprinkle the chops on both sides with the salt and pepper.
Step 2
Heat the olive oil in a heavy skillet over medium-high heat and add the chops, onion, and garlic.
Step 3
Cook the chops for 5 minutes on one side, shaking the pan frequently so the 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 ℉.
Step 4
Remove the chops, onions, garlic, and the peppers from the skillet and set aside, covered to keep warm.
Step 5
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.
Step 6
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.
04 Author
Ellie Ellie
1078 Recipes
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