A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture. Skip the poblano and use just the bell peppers if you like. Serve the pork chops with steamed rice or canned black beans simmered with a little onion, garlic, and smoked paprika.
5 teaspoons olive oil, divided
4 (6-oz.) bone-in center-cut pork loin chops
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 cup sliced red onion
5 garlic cloves, thinly sliced
1 poblano chile, seeded and thinly sliced (about 3/4 cup)
1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)
1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons capers, rinsed and drained
1/4 teaspoon crushed red pepper
Est. added sugars 0g
How to Make It
Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.