Enjoy tender, flavorful pork with this Braised Pork with Peppers and Onions recipe. Slow-braised with vibrant bell peppers and sweet onions, the pork becomes juicy and infused with savory flavors. This easy-to-make dish is perfect for a hearty weeknight dinner, offering a satisfying combination of tender meat and colorful vegetables.
4 Swift New York Pork Chops (top loin, about 1-inch thick, trimmed)
2tsp olive oil
Salt
Black pepper
1 Tbsp tomato paste
2red bell pepper (small, or yellow bell peppers, quartered and cut into 1/4-inch slices)
1red onion (small, OR yellow onion, quartered and cut into 1/4-inch slices)
4cloves garlic (thinly sliced)
1/2 C dry red wine (for non-alcoholic, substitute chicken or vegetable broth)
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.
Recipe courtesy of The National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
30 minutes
4
