All About Pork | Braised Pork with Peppers and Onions

The boys are all excited for Game Day tomorrow, but, all this week, I’ve been excited about something else:  This week’s pork dish recipe that I found on Pork Be Inspired, for the “Good and Good For You Challenge”.   There are a so many recipes that I wanted to make for this week’s theme, but I settled on this one because (really?) peppers and onions and garlic, oh my!   I served it up with Cous Cous and Green Bean Casserole (Michael’s request) and the dinner took me less than 40 minutes from start to finish.

Publix is running some awesome deals on boneless pork loin chops this week, through February 8th.  You can find some fabulous recipes to spice up your game day, tomorrow, over at Pork Be Inspired.  Or you can make what I made for dinner tonight.  There’s one piece of pork left-over in the kitchen, and I think there’s gonna be some coin-tossing to figure out who’ll get to eat it for lunch tomorrow!

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Ingredients

4-6 boneless pork loin 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 or yellow onion, quartered and cut into 1/4-inch slices
4 cloves garlic , thinly sliced  (I used minced garlic in this recipe)
1/2 cup chicken broth (you can use red wine if you want)

Cooking Directions

New USDA Guidelines
1)  In a large nonstick skillet (I used my large electric skillet) over medium heat, warm oil.
2)  Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side.
3)  Remove chops to a plate and set aside.

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4)  Add tomato paste to skillet and cook, stirring, for 15 seconds.
5)  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.
6)  Add garlic and cook, stirring occasionally, for 1 minute.

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7)  Add chicken broth (or wine) and bring to a boil, scraping up and stirring in any browned bits in the skillet.
8)  Return chops to skillet, nestling them in the liquid, and reduce to a simmer.

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9)  Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

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10)  Serve pork with pepper and onion mixture spooned over top   (Warning: you may need some bread to sop up the lovely juices in the skillet!)

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[This post is part of a series of posts that I will be sharing over the next four weeks. Please come back to see all the delicious and healthy recipes and head to your local Publix for some great deals on Pork. To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on Twitter, and look out for the #PublixforPork hashtag. You can also connect with Pork Be Inspired on Facebook. I have partnered with The Motherhood to bring you recipes, information, and all things pork. As a part of this campaign, I am compensated for my time. All thoughts and opinions remain my own, as always.]

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2 Responses to “All About Pork | Braised Pork with Peppers and Onions”
  1. 02.07.2012

    What are you trying to do to me? OMG. I would comment further, but I have to go into hte cafeteria and find me a snack. omg ….

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