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Braised Pork with Peppers and Onions

Source: National Pork Board
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  4
There’s a chill in the air, so warm up your kitchen with tender, juicy pork! Made with pork loin chops and fresh peppers and onions, this braised one-skillet meal is a simple and delicious way to keep everyone satisfied.
RECIPE INGREDIENTS
4 New York (top loin) pork 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 cloves garlic, thinly sliced
1/2 cup dry red wine, (for non-alcoholic, substitute chicken or vegetable broth)
Braised Pork with Peppers and Onions Recipe at Cooking.com
DIRECTIONS
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 145 degrees Fahrenheit, followed by a 3-minute rest time.


Serve pork with pepper and onion mixture spooned on top.




Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 08/31/2012
Nutrition Facts per Serving
Yield:   4
Calories: 360
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 320mg
% Cal. from Fat: 25%
Cholesterol: 110mg
Protein: 45g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Jared Reviewed: 10/04/2012
Very tasty!
Made it this evening, using the red wine as written. Quite a tasty dish! The juice left in the pan is quite richly flavored.
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