Pork Chops with Bell Peppers and Onions


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.




10 min


15 min


No Comments

    Leave a Reply


    Skill Level