Pork Chops Garnished with Peppers Onions
Savor the bold, smoky flavors of these tender Pork Chops Garnished with Peppers and Onions—a vibrant, one-skillet dish perfect for weeknight dinners or casual entertaining. Juicy bone-in or boneless pork chops are seasoned with a savory blend of garlic powder, smoked paprika, and black pepper, then seared to golden perfection. A colorful medley of sautéed bell peppers, sweet onions, and garlic adds a delightful burst of flavor and texture, while a splash of red wine vinegar ties everything together with a tangy finish. Ready in just 40 minutes, this easy recipe not only delivers a hearty, protein-packed main course but also wows with its eye-catching presentation. Serve it hot, garnished with fresh parsley for a touch of elegance, and watch as it becomes a family favorite. Perfect keywords: pork chops recipe, skillet dinner, peppers and onions, quick weeknight meals.
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 3 tablespoons Olive oil
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Red wine vinegar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the pork chops dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and smoked paprika. Set aside.
Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the yellow onion into thin wedges. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes on each side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C). Remove pork chops from the skillet and set aside, tented with foil to keep warm.
Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced bell peppers and onion, stirring occasionally. Cook for 7-8 minutes or until the vegetables are slightly softened and starting to caramelize.
Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
Drizzle the red wine vinegar over the vegetables and stir to deglaze the pan, scraping up any browned bits on the bottom. Cook for 1 more minute.
Return the pork chops to the skillet, nestling them among the peppers and onions. Cook for 2-3 minutes so the flavors meld together.
Serve the pork chops hot, topped with the sautéed peppers and onions. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 805 mg | 17% | |
*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.
