Braised Pork with Peppers and Onions
- Yield 4 servings
A tangy sauce of tomatoes, peppers, and onions dresses up simply braised pork chops.
- 4 -- 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
- 4 -- garlic cloves, thinly sliced
- 1/2 cup dry red wine, (for non-alcoholic, substitute chicken or vegetable broth)
- 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. 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 are starting to brown, 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 145F, followed by a 3-minute rest time.
- Serve pork with pepper and onion mixture spooned on top.