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.
Like 60 Dislike 0

Print Recipe

One Comment

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.