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.
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
Est. added sugars 0g
How to Make It
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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