BRAISED PORK CHOPS

By JoyceW-2

Ingredients

• 4 boneless pork loin chops, about 1 inch thick, trimmed
• 2 teaspoons olive oil
• salt and pepper
• 1 tablespoon tomato paste
• 2 small red or yellow bell peppers, quartered and cut into 1/4 inch slices
• 1 small red or yellow onion, halved and cut into 1/4 inch slices
• 4 cloves garlic, minced or thinly sliced
• 1/2 cup dry red wine (can substitute chicken or vegetable broth)

Details

Servings 4

Preparation

Step 1

Warm oil in a large nonstick skillet over medium heat. Season chops with salt and pepper; cool until browned, 3-4 minutes per side. Remove chops and set aside.

Add tomato paste to skillet and cook, stirring, for 15 seconds. Add peppers and onion to skillet, season with salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about 3 minutes. Add garlic and cook, stirring occasionally for 1 minutes.

Add wine or broth and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to the skillet, nestle them in the liquid and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reached 160° F.

Serve with pepper and onion mixture on top of pork.