Seared Pork Chops with Poblano Peperonata

A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. Skip the poblano and use just the bell peppers if you like.

Yields: Serves 4 (serving size: 1 chop and 1/2 cup pepper mixture)


calories 263

fat 12.7g

satfat 2.8g

monofat 6.6g

polyfat 1.7g

protein 26g

carbohydrate 11g

fiber 3g

cholesterol 75mg

iron 1mg

sodium 519mg

calcium 48mg

sugars 4g

Est. Added Sugars 0g


5 teaspoons olive oil, divided

4 (6-oz.) bone-in center-cut pork loin chops

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper

1 cup sliced red onion

5 garlic cloves, thinly sliced

1 poblano chile, seeded and thinly sliced (about 3/4 cup)

1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)

1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)

3 tablespoons chopped fresh flat-leaf parsley

3 tablespoons red wine vinegar

2 tablespoons capers, rinsed and drained

1/4 teaspoon crushed red pepper


Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.

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