Pork Pepperonata

Yield 2 servings



  1. Pat the pork chops dry. Season with salt and pepper.
  2. In a medium-size fry pan warm ¾ tablespoon olive oil over medium-high heat.
  3. 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.
  4. Heat the remaining ¾ tablespoon olive oil in the pan; add the red pepper flakes and cook 1 minute.
  5. Add the onion and cook until slightly soft, about 3 minutes.
  6. 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.
  7. 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!
  8. 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.
  9. Transfer the chops to two plates and spoon the sautéed veggies and any liquid left in the pan on top.
  10. Optional - Top with a few leaves of fresh oregano and/or sprigs of fresh parsley.
  11. Serve immediately. Serves 2.

Nutrition Facts

Serving Size 1 chop, plus toppings

Amount Per Serving

Calories 289

% 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


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at