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
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Credit: Caitlin Bensel

Recipe Summary

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


Ingredient Checklist


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.

  • 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.