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Braised Pork Chops with Peppers and Onions


4 boneless pork loin chops, about 1-inch thick, trimmed 2 tsp. olive oil Salt and pepper 1 tbsp. tomato paste 2 small red or yellow bell peppers, quartered and cut into 1/4-inch slices 1 small red or yellow onion, halved and cut into 1/4-inch slices 4 cloves garlic, thinly sliced 1/2 c. dry red wine (can substitute chicken or vegetable broth)


DIRECTIONS: Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper; cook until browned, 3-4 minutes per side. Remove chops and set aside.


Add tomato paste to skillet and cook, stirring, for 15 seconds. Add peppers and onion to skillet, season with salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about 3 minutes. Add garlic and cook, stirring occasion- ally, for 1 minute.


With pork, there’s so much you can do. From skillet to second helpings, pork lets you put your own spin on delicious. Find your next inspiring recipe at PorkBeInspired.com


©2011 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program.


Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestle them in the liquid and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 160°F. Serve with pepper and onion mixture on top of pork. Serves 4


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