• 8 New York pork chops (top loin, 1/2-inch thick)
  • 2 tablespoons olive oil
  • 1 cup white onion (diced)
  • 1 cup green bell pepper (diced)
  • 1 cup red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 24 ounces salsa (de Tomate, LaPreferida or Goya)
  • 1 teaspoon chili powder


  1. Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown 1 to 2 minutes on each side. Remove from pan and set aside.
  2. Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add tomato sauce and chili powder, cook 5 minutes; reduce heat to low. Return pork loin chops to pan. Simmer 8 to10 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  3. Serve over yellow rice with pigeon peas.
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