Italian Pork Chops with Peppers and Onions (Peperonata)

Italian pork chops In a stewed pepper sauce in a skillet

4.75 from 4 votes

Italian Pork Chops with Peppers and Onions (Peperonata)

Italian pork chops with peppers and onions, braised in peperonata, a sweet stew of bell peppers, onions, garlic, and tomato. One skillet of sauce, one skillet of chops, and dinner in an hour.

Prep Time15

Cook Time45

Course: Main Course

Cuisine: Italian

Meat & Poultry: pork

Servings:

Calories: 639kcal

Author: Dorothy Stainbrook

Equipment

skillet You will need two skillets or a skillet and a dutch oven
sharp knife
Tongs

Ingredients

Peperonata Sauce

1 large onion thinly sliced
3 tablespoons olive oil
1 pound sweet bell peppers (~3 cups sliced)
3 cloves garlic minced
1 cup tomato puree
½ teaspoon salt
2 teaspoons red wine vinegar
½ teaspoon sugar optional
2 tablespoons olive oil

Pork Chops

2 pounds pork chops (thick and bone-in) 4 thick chops
2 tablespoons refined olive oil
salt and pepper to taste

Instructions

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, halve 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. Let them rest 3 minutes before serving.
USDA recommends cooking pork chops until they reach 145°F. If you are using a thermometer, take the temperature after resting, as the temperature will rise.
2 pounds pork chops (thick and bone-in)
Serve with the pork chops smothered in sauce and place additional sauce in a bowl on the table.

Notes

Notes:

If you don’t have tomato puree, use 1/3 cup tomato paste and 2/3 cups water
Can use jarred peppers if fresh are unavailable

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