Braised Pork with Peppers and Onions
Recipe from National Pork Board


Braised Pork with Peppers and Onions

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Ingredients
  • 4 
    boneless pork loin chops, about 1-inch thick, trimmed
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  • 2  teaspoons
    olive oil
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  •  
    Salt and black pepper
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  • 1  tablespoon
    tomato paste
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  • 2 
    small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
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  • 1 
    small red or yellow onion, quartered and cut into 1/4-inch slices
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  • 4 
    cloves garlic, thinly sliced
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  • 1/2  cup
    dry red wine, (for non-alcoholic, substitute chicken or vegetable broth)
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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 start 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 F, followed by a 3-minute rest time.
4.
Serve pork with pepper and onion mixture spooned on top.
Nutrition information
Calories 360, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 110 mg, Sodium 320 mg, Carbohydrate 10 g, Fiber 2 g, Protein 45 g Percent Daily Values are based on a 2,000 calorie diet
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