Yield 2 servings
- 1 ½ tablespoons olive oil (divided)
- 2 (6 oz.) bone-in center-cut pork loin chops
- ½ red pepper, sliced
- ½ green pepper, sliced
- ½ red onion, sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons chopped fresh oregano or about ½ teaspoon dried oregano
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon capers, drained and rinsed
- Pat the pork chops dry. Season with salt and pepper.
- In a medium-size fry pan warm ¾ tablespoon olive oil over medium-high heat.
- Add the pork chops and cook, turning once, until browned on both sides, about 3-5 minutes per side. Transfer the chops to a plate.
- Heat the remaining ¾ tablespoon olive oil in the pan; add the red pepper flakes and cook 1 minute.
- Add the onion and cook until slightly soft, about 3 minutes.
- Add the peppers and garlic. Season lightly with salt and pepper, and cook, stirring often, until the garlic is soft and the peppers are tender, about 5 minutes.
- Add the oregano, parsley and red wine vinegar. Scrape all of the browned bits from the bottom of the pan – this is where the flavor is!
- Return the chops and any juices to the pan and spoon the onion/pepper mixture on top. Cover the pan, reduce the heat to medium-low, and simmer until the peppers are soft and the chops are tender about 5 minutes. Stir the capers into the sauce.
- Transfer the chops to two plates and spoon the sautéed veggies and any liquid left in the pan on top.
- Optional - Top with a few leaves of fresh oregano and/or sprigs of fresh parsley.
- Serve immediately. Serves 2.
Amount Per Serving
% Daily Value
Total Fat 19 g
Saturated Fat 4 g
Cholesterol 64 mg
Sodium 266 mg
Total Carbohydrates 8 g
Dietary Fiber 2 g
Protein 21 g
Recipe by Empty Nest Eats at https://emptynesteats.com/pork-pepperonata/