Prep Time: 30 minutes
6 boneless pork chops
3/4 cup beef broth
1/2 cup red wine
4 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, optional
kosher salt and freshly ground pepper, to taste
- Heat olive oil in a large pan or skillet over high heat and brown (seasoned) pork chops on all sides.
- Transfer browned pork chops to a separate plate, then lower heat to medium-high. Add peppers and onions to the oiled skillet and cook for 6-8 minutes, or until softened.
- Add garlic and cook for 1 minute, or until fragrant, then stir in tomato paste, basil, oregano and red pepper flakes, and cook for 1-2 minutes.
- Pour in wine and bring to a boil, making sure to scrape up any crispy bits on the bottom of the skillet. Once you’ve deglazed the pan, pour in beef broth.
- Cook for another 3-5 minutes, then return pork to the skillet, lower heat to medium, and cook for another 10-15 minutes, flipping pork over halfway, until fully cooked through.
- Serve pork chops with mashed potatoes or veggies, drizzling sauce over everything for added flavor.