30 Minute Pork And Peppers

Prep Time: 30 minutes

Serves 4-6


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


  1. Heat olive oil in a large pan or skillet over high heat and brown (seasoned) pork chops on all sides.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve pork chops with mashed potatoes or veggies, drizzling sauce over everything for added flavor.

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