Friday, April 12, 2013

Pepper and Onion Skillet Pork Chops

I bought a family pack of pork chops and only needed half of it for a dish I was making.  I had four pork chops lefts so I decided to make a simple pan fried pork chops for dinner.  My kids and husband love mashed potatoes so I thought these skillet pork chops would go great with it.  The dish creates a savory sauce that was perfect over the mash potatoes.  Even my young daughter who sometimes refuses to eat meat loved the flavor of these chops.


4 large bone in pork chops
1 large onion sliced
2 sweet peppers sliced (bell peppers, cubanelle pepper)
salt and black pepper
1/2 tsp poultry seasoning
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tbs balsamic vinegar
1 tsp brown sugar
1/4 cup chicken broth or water
Heat 2 Tbs canola oil in large frying pan (with lid).  Salt and pepper the four pork chops and brown well on both sides for 4 minutes each.  Transfer chops onto a plate once browned until later.

Next add the onion and peppers to the frying pan with the oil and pan drippings.  Saute for 2-3 minutes.  Season with a salt, pepper, dried oregano, basil and poultry seasoning.
Then add the balsamic vinegar, sugar and broth/water.  Stir well.  Add the browned chops to finish cooking in the pan (make sure you pour any drippings from the plate).  Place a lid on pan and cook for 5 more minutes.  Serve with favorite sides like mash potatoes or rice.  Enjoy.

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