Portuguese Red Pork

Notes: Mild red peppers give this dish its color, and fresh jalapeños add a subtle level of heat.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 496
  • Calories from fat: 44%
  • Protein: 57g
  • Fat: 24g
  • Saturated fat: 8.1g
  • Carbohydrate: 9.7g
  • Fiber: 1.3g
  • Sodium: 299mg
  • Cholesterol: 195mg


  • 6 fresh jalapeño chilies (4 to 6 oz. total), stemmed, seeded, deveined, and chopped
  • 1 jar (about 8 oz.) peeled red peppers
  • 3 pounds fat-trimmed pork shoulder chops (cut about 1in. thick)
  • 1 teaspoon olive oil
  • 1 onion (about 6 oz.), finely chopped
  • 2 cloves garlic, minced
  • 3/4 cup dry white wine
  • About 1 tablespoon chopped parsley
  • Salt
  • Fresh-ground pepper


  1. 1. In a blender or food processor, smoothly purée jalapeños and red peppers.
  2. 2. Rinse pork and pat dry.
  3. 3. Place an 11- to 12-inch nonstick frying pan with an ovenproof handle over medium-high heat. Add oil, onion, and garlic and stir often until mixture is lightly browned, 8 to 10 minutes. Pour onion mixture from pan.
  4. 4. Add pork chops to pan without crowding and brown evenly, turning once or twice, 3 to 5 minutes per side. Add onion and puréed jalapeño mixtures and wine; stir to blend.
  5. 5. Cover frying pan tightly (with lid or foil). Bake in a 375° oven until meat is very tender when pierced and pulls from bone easily, about 1 1/2 hours. Uncover, stir, and bake until sauce is slightly thicker, about 10 minutes.
  6. 6. Transfer chops to a platter and pour sauce over them. Sprinkle with parsley; add salt and pepper to taste.
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