Italian Pork Chops in Peperonata Sauce

5 from 4 votes

Tender pork chops simmered in a stewed Italian pepper sauce called peperonata

Prep Time15

Cook Time45

Course: Main Course

Cuisine: Italian

Meat & Poultry: pork

Servings:

Calories: 277kcal

1 large onion thinly sliced
3 tablespoons olive oil
1 pound sweet bell peppers (~2 cups sliced) Can use jarred peppers if fresh are unavailable
3 cloves garlic minced
1 cup tomato puree if you don’t have puree, use 1/3 cup tomato paste and 2/3 cups water
½ teaspoon salt
2 teaspoons red wine vinegar
½ teaspoon sugar optional
2 tablespoons olive oil
4 pork chops (thick and bone-in)

Slice the onion(s) thinly and cook in oil over medium heat until softened and slightly caramelized. Don’t brown them. This can take 5-10 minutes.
1 large onion , 3 tablespoons olive oil
While the onions are cooking, half the peppers and remove seeds and veins. Then slice them into 1/4-inch strips.
1 pound sweet bell peppers
Add garlic and sliced peppers to the skillet and continue cooking over medium heat for 10 minutes.
3 cloves garlic
Stir in tomato puree and simmer for 10 minutes. Stir in vinegar and sugar and simmer another 10 minutes.
1 cup tomato puree, 1/2 teaspoon salt, 2 teaspoons red wine vinegar, 1/2 teaspoon sugar
While the peperonata sauce is simmering, brown the pork chops in oil on both sides in another skillet over medium-high heat. This takes about 3-5 minutes per side.
After chops are browned, add the peperonata sauce to the skillet with the chops, cover and simmer over medium-low heat for about 10 minutes or until chops are done (no longer pink). Don’t overcook the pork chops.
4 pork chops (thick and bone-in)
Serve with the pork chops smothered in sauce and place additional sauce in a bowl on the table.

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