Pork Chops and Peppers
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Ingredients
- 4 pork loin chops, 3/4-inch thick
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 red bell peppers, seeded and cut into strips
- 3 tablespoons white wine Worcestershire sauce
- 1/2 cup water, or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
Instructions
- 1
Sprinkle the chops on both sides with the salt and pepper.
- 2
Heat the olive oil in a heavy skillet over medium-high heat and add the chops, onion, and garlic.
- 3
Cook the chops for 5 minutes on one side, shaking the pan frequently so garlic doesn't burn, then turn chops and add the pepper strips.
5 min - 4
Cover and cook 5 to 8 minutes longer or until the pork registers at least 145 F.
5 min - 5
Remove the chops, onions, garlic, and the peppers from the skillet and set aside, covered to keep warm.
- 6
Add the Worcestershire sauce, water or chicken broth, thyme, and marjoram to the drippings remaining in the skillet, scraping the bottom of the skillet with a rubber spatula to loosen the pan drippings that contain lots of flavors.
- 7
Cook until the sauce thickens slightly, then return the pork and vegetables to the skillet.
- 8
Cook for 1 minute longer to coat the pork with the sauce, then serve.
1 min
Nutrition
Per serving (based on 4 servings)
