Braised Pork with Peppers and Onions
Pork
Ingredients
- 4 New York pork chops (top loin, about 1-inch thick, trimmed)
- 2 teaspoons olive oil
- salt
- black pepper
- 1 tablespoon tomato paste
- 2 red bell pepper (small, or yellow bell peppers, quartered and cut into 1/4-inch slices)
- 1 red onion (small, OR yellow onion, quartered and cut into 1/4-inch slices)
- 4 cloves garlic (thinly sliced)
- 1/2 cup dry red wine (for non-alcoholic, substitute chicken or vegetable broth)
Directions
- 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.
NutritionView more
PER SERVING *
| Calories90Calories from Fat20 |
| % DAILY VALUE* |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium290mg8% |
| Protein1g2% |
| Calories from Fat20 |
| % DAILY VALUE* |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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