Braised Pork with Peppers and Onions

  • Active Time 15m
  • Total Time 30m
  • Rating ****


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.


  • 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 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)


In a large nonstick skillet over medium heat, warm the oil. Sprinkle the chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove the chops to a plate and set aside.

Add the tomato paste to the skillet and cook, stirring, for 15 seconds. Add the bell peppers and onion to the skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables are starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.

Add the wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return the chops to the skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn the chops, cover and cook until the internal temperature reaches 145 degrees F. Let rest for 3 minutes.

Serve the pork with the pepper and onion mixture spooned on top.

Recipe reprinted by permission of National Pork Board. All rights reserved.

RecID 11942

nutrition information per serving

360 calories; 10g total fat; 110mg cholesterol; 320mg sodium; 10g carbohydrates; 2g fiber; 45g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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