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Pork Chops Smothered in Peppers and Onion


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  • 4 pork loins or rib chops, cut 1/2 to 3/4 inch thick
  • 1 tablespoon olive oil
  • 1 medium red sweet pepper, cut into strips
  • 1 medium green sweet pepper, cut into strips
  • 1 medium yellow sweet pepper, cut into strips
  • 1 large sweet onion (such as Vidalia or Walla Walla), thinly sliced
  • 1/4 cup water
  • 1/4 cup dry white wine or chicken broth
  • 1 teaspoon snipped fresh rosemary or 1/2 teaspoon, dried rosemary, crushed
  • 1/4 teaspoon salt



Step 1

1. Trim fat from chops. In large skillet, cook chops in hot oil over medium-high heat for 4 to 5 minutes or until brown, turning once. Top with sweet pepper strips and onion. Add the water, wine, rosemary, and salt.

2. Bring to boiling; reduce heat. Cover and simmer for 4 to 7 minutes or until juices run clear (160 degrees F). Transfer chops to dinner plates. Using slotted spoon, divide pepper mixture among chops. If desired, drizzle with some pan juices.


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