Pork Chops and Peppers
Unlock the rich, savory flavors of this one-skillet wonder with our Pork Chops and Peppers recipe—a perfect blend of tender, juicy bone-in pork chops and colorful strips of sautéed bell peppers and onions. Seasoned to perfection with a medley of paprika, garlic powder, and black pepper, the pork chops are seared to a golden crust before being simmered in a mouthwatering balsamic-honey sauce that adds a sweet and tangy finish. This dinner comes together in just 40 minutes and is as visually stunning as it is delicious, making it ideal for busy weeknights or casual dinner parties. Serve alongside fluffy rice, creamy mashed potatoes, or crusty bread to soak up the flavorful sauce, and garnish with fresh parsley for an elegant touch. Whether you're seeking a quick, hearty meal or a dish to impress, Pork Chops and Peppers checks all the boxes!
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Recipe Information
Ingredients
- 4 bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the pork chops with salt, black pepper, paprika, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the pork chops to the skillet and sear for 3-4 minutes on each side, or until golden brown. Remove the pork chops from the skillet and set them aside.
Lower the heat to medium, add the remaining 1 tablespoon of olive oil to the skillet, and toss in the sliced onion and bell peppers. Sauté for 5-7 minutes, stirring often, until softened.
Deglaze the pan by pouring in the chicken broth, then stir in the balsamic vinegar and honey. Let the mixture simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Return the pork chops to the skillet, nestling them into the peppers and onion mixture. Reduce the heat to low and cover the skillet with a lid.
Simmer for 10-12 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Remove the lid and let the sauce reduce slightly for 2-3 minutes if desired.
Garnish with chopped fresh parsley, if using, and serve hot. This dish pairs well with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 8.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
