We very rarely get to eat pork chops. We are usually sold out, but every once in awhile there are a couple of packages that we cannot sell to our customers. I had red onion, red and yellow peppers in the refrigerator, so when I saw this recipe I knew that it would be really good. The only thing I would change is to add one hot pepper for some heat!
- 4 Circle B Ranch pork chops, about 1-inch thick, trimmed
- 2 teaspoons olive oil
- Salt and black pepper
- 1 tablespoon tomato paste
- 2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
- 1 small red onion, OR yellow onion, quartered and cut into 1/4-inch slices
- 4 cloves garlic, thinly sliced
- 1/2 cup dry red wine
- In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.
- Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes.
- Add garlic and cook, stirring occasionally, for 1 minute.
- Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer.
- Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve pork with pepper and onion mixture spooned on top.
- Serving Size: 4