Braised Pork with Peppers and Onions

By dpearce

Ingredients

• 4 cloves garlic, thinly sliced
• 1/2 cup dry red4 boneless pork loin chops, about 1-inch thick, trimmed
• 2 teaspoons olive oil
• Salt and black pepper
• 1 tablespoon tomato paste
• 2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
• 1 small red or yellow onion, quartered and cut into 1/4-inch slices
• SAVE NOW wine, (for non-alcoholic, substitute chicken or vegetable broth)

Details

Adapted from Cooking.com

Preparation

Step 1

Cook vegetables in oil until soft.Sprinkle chops with salt and pepper and co0k 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, 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.


Serving Suggestion: On the side, try steamed broccolini, buttered noodles or orzo pasta, or roasted potatoes. And to vary the recipe, try using bone-in chops, or using white wine, chicken broth, or vegetable broth instead of red wine. You can also add herbs, like thyme or rosemary. And you can swap other vegetables for the peppers – try green and yellow zucchini, mixed mushrooms, or broccoli and cauliflower florets.


Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 08/31/2012