Pork Chops with Bell Peppers and Onions
Ingredients
| 1 lb boneless or 2 lb bone-in | ||
| kosher salt and black pepper to taste | ||
| 1 tbs canola oil | ||
| 2 tsp crushed garlic | ||
| 1 medium onion sliced into rings | ||
| 1 large red bell pepper, seeded and thinly sliced | ||
| 1 large green pepper, seeded and thinly sliced | ||
| 2 tbs red wine vinegar | ||
| 2 tsp dried oregano | ||
| 1/4 cup sliced pitted ripe olives |
- Sprinkle pork chops with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add chops and brown on both sides, about 5 minutes per side. Remove and keep the skillet warm.
- Reduce the heat to medium-low, add garlic, onion, and bell peppers. Cook until just tender.
- Stir in the vinegar and oregano and season with a little more salt and pepper.
- Return chops to skillet and cover with the vegetables.
- Place a lid of the skillet and simmer until the vegetables are soft and the chops are tender. About 15 minutes
- Stir in olives before serving.
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