Recipe Details

Braised Pork with Peppers and Onions

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 New York (top loin) pork chops, about 1-inch thick, trimmed
2 teaspoons olive oil
Salt and black pepper
1 tablespoon tomato paste
2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
1 small red onion, OR yellow onion, quartered and cut into 1/4-inch slices
4 cloves garlic, thinly sliced
1/2 cup dry red wine, (for non-alcoholic, substitute chicken or vegetable broth)

Cooking Directions

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.
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.
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.

Serve pork with pepper and onion mixture spooned on top.


Serves 4

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.

Nutrition Information

Calories: 360 calories
Protein: 45 grams
Fat: 10 grams
Sodium: 320 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 3 grams
Carbohydrates: 10 grams
Fiber: 2 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Vietnamese Spring Rolls with Slow Cooked Pork

About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

Read more about Chop  Arrow
More recipes with Chop  Arrow

About the Cooking Method: Braising

COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

Read more about Braising  Arrow
More recipes with Braising  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


See more tips  View Recipe

Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit
 

Chewy chops
by anonymous 09/24/2014
This recipe would probably be better if you braised the chops for a longer period of time. I used chops that were quite thick and following the method as listed resulted in bland, chewy pork. Not for me.

Braising?
by anonymous 01/27/2014
Braising is a long and slow method. 4 minutes as per recipe is silly. Maybe you should take braising out of the title.

Awesome
by anonymous 10/11/2013
Quick, Easy and tastes great :). A new GoTo recipe that fits my pantry any weekday.

Simple and Fast
by anonymous 04/11/2012
 This was very good and the juices kept the chops very moist..have done this more than once; my husband is picky and hard to cook for; he seemed to love it. Janet from Md.

Braised Pork with Peppers and Onions
by anonymous 03/08/2012
 I used an inexpensive zinfendal and my husband and son raved. My son actually went back for seconds on the onions and peppers!

Tasty & Easy
by anonymous 10/23/2011
 This was easy to make and tasted great! I'll definitely make this again.

Braised Pork Chops
by Ed lentz 09/06/2011
 Excellent

Delicious
by Sandra 08/03/2011
One of the most moist and tasty pork dishes ever!! 

great
by Tracy 07/19/2011
 I used this recipe for a cooking Demo it was great. Thanks

Lovin It
by Vickie 06/14/2011
 I added more tomato paste & more wine in order to make gravy for mashed potatoes. Very delicious.

Amazing
by Heather 05/21/2011
 I just finished eating this. Super yummy, we paired it with some white rice that we put the veggies over. Super easy to make. Will definetly be making it again.

Excellent!
by Autum 05/19/2011
 This recipe was delicious, but take care not to over cook if you chops are thinner. Made my house smell delicious!

BRAISED PORK WITH PEPPERS AND ONIONS
by SUE 05/17/2011
 ABSOLUTELY DELICIOUS! I USED 3/4 CUP OF RED WINE AND SERVED WITH WHOLE WHEAT NOODLES AND PEAS......

YUM!!!
by Paula 05/15/2011
 This needs a 5 star rating!! loved it and will make again and again!! I used the whole can of tomato paste and 1 cup of chicken broth to make more sauce:)

YUM-O!
by Cathy 04/07/2011
Nice simple recipe. I used white wine because that's what I had on hand and it it turned out great!