Pork Chops With Peperonata
This delightful Mediterranean-inspired pork chop recipe combines succulent center-cut chops with a colorful array of bell peppers, sweet onions, and savory olives. The juicy chops are seared to perfection, then bathed in a flavorful mix of tender vegetables and aromatic herbs. A burst of red wine vinegar adds a tangy note to this sensational dish, making it a must-try for anyone looking to elevate their weeknight dinner routine. Serve it up hot and enjoy the vibrant flavors that dance on your taste buds with every bite!
— Constant Cookbook
Ingredients
- 4 center-cut pork loin chops, each about 1 inch thick, trimmed of excess fat
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 lb. red bell peppers, seeded and cut lengthwise into narrow strips
- 1 large green bell pepper, seeded and cut lengthwise into narrow strips
- 1 large yellow bell pepper, seeded and cut lengthwise into narrow strips
- 1 Tbs. chopped fresh oregano, or 1 tsp. dried oregano
- 2 Tbs. red wine vinegar
- 1/4 cup oil-cured black olives, pitted and quartered
Instructions
- Pat the pork chops dry with paper towels. Season with salt and pepper.
- In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes per side. Transfer the chops to a plate and cover loosely with aluminum foil.
- Warm the remaining 1 Tbs. olive oil in the pan. Add the onion and cook, stirring often, until translucent, about 4 minutes. Add the bell peppers, season with salt and pepper, and cook, stirring often, until the peppers are tender but not soft, about 5 minutes. Add the oregano and vinegar.
- Return the chops to the pan along with any accumulated juices, and smother them with the onion and peppers. Cover the pan, reduce the heat to medium-low, and simmer until the peppers are soft and the chops are tender but still pale pink and juicy when cut into the center with a knife, about 15 minutes. Stir the olives into the sauce.
- Transfer the chops to a warmed platter or individual plates, spoon the olives and peppers over the top and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Mediterranean Cooking,</i> by Charity Ferreira, Dana Jacobi &amp; Carolyn Miller (Oxmoor House, 2008).
Yield
Serves 4.
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