Multicolored mini or baby bell peppers keep their texture but take on a fantastic acidity with a quick pickling technique. Instead of adding salt to the pickling liquid, stir it into the finished relish so no flavor gets drained out.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 2 (serving size: 1 pork chop and about 1/2 cup pepper mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring vinegar, 1/4 cup water, and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove pan from heat; add bell peppers. Let stand 15 minutes; drain. Combine peppers, parsley, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl.

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  • Heat 1 1/2 teaspoons oil in a large cast-iron skillet over medium-high. Combine remaining 1/4 teaspoon salt, chile powder, and cumin in a small bowl. Rub pork chops with remaining 1 1/2 teaspoons oil and spice mixture. Add pork to pan; cook 4 to 5 minutes on each side or until a thermometer inserted in the center registers 145°F. Top pork evenly with bell pepper mixture.

Nutrition Facts

329 calories; fat 20.6g; saturated fat 3.9g; mono fat 12.3g; poly fat 2.3g; protein 25g; carbohydrates 10g; fiber 3g; cholesterol 75mg; iron 2mg; sodium 569mg; calcium 46mg; sugars 7g; added sugar 3g.
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