Pork Loin Chops with Sweet and Hot Peppers

Name: Pork Loin Chops with Sweet and Hot Peppers
Yield: 4 servings
Ingredients: 4 center-cut pork loin chops, 1 inch thick; Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil (EVOO); 1 yellow bell pepper, cored, seeded, and sliced; 1 orange bell pepper, cored, seeded, and sliced; 4 jarred red hot Italian cherry peppers, sliced; 1/2 cup white wine or chicken stock; 2 tablespoons chopped fresh flat-leaf parsley (a handful)

December 9, 2011

While the chops are cooking, work on the Wilted Spinach with Garlic Chips, opposite.

Recipe information

Yield
4 servings

Ingredients

4 center-cut pork loin chops, 1 inch thick

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil (EVOO)

1 yellow bell pepper, cored, seeded, and sliced

1 orange bell pepper, cored, seeded, and sliced

4 jarred red hot Italian cherry peppers, sliced

1/2 cup white wine or chicken stock

2 tablespoons chopped fresh flat-leaf parsley (a handful)

Preparation

Step 1
Heat a large skillet over medium-high heat. Season the chops with salt and pepper. Add 1 tablespoon of the EVOO to the pan (once around the pan). Add the chops and cook for 5 minutes on each side.
Step 2
After the chops have cooked through, transfer to a platter and cover with foil. Return the pan to heat and add the remaining tablespoon of EVOO and the bell peppers. Sauté the peppers, stirring frequently, for 5 minutes. Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute. Add the wine or stock and scrape up the pan drippings. Arrange the peppers over the chops and sprinkle with parsley. Serve with the spinach and the cacio e pepe spaghetti squash.

Rachael Ray's 30-Minute Get Real Meals

TagsPork Loin Pork Meat Bell Pepper Vegetable Main Dinner Gluten Free Dairy Free Nut Free Weeknight Meals Easy Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes