See more
Pork-and-Pepper Skillet

Pork-and-Pepper Skillet

Southern Living JULY 2010

  • Yield: 4 servings


  • 8 (2-ounce) boneless center-cut pork loin chops
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 small onion, cut into thin strips
  • 2 medium-size red bell peppers, cut into thin strips
  • 1 garlic clove, pressed
  • 1 tablespoon red wine vinegar
  • Garnish: fresh thyme sprigs


Rub both sides of pork chops with thyme, pepper, and salt. Cook pork in a large nonstick skillet coated with vegetable cooking spray over medium-high heat 2 minutes on each side. Add oil; cover, reduce heat, and cook 3 minutes. Remove pork from skillet.

Sauté onion, bell pepper, and garlic in skillet until crisp-tender. Return pork to skillet, and cook 2 minutes. Cover, reduce heat, and cook 9 minutes or until pork is done. Drizzle with vinegar. Garnish, if desired.


Go to Full Version of

Pork-and-Pepper Skillet Recipe