There is nothing like taking pictures of food as you make it to cause you to really reflect on your food. How much do I bake? How much is fried? Do I eat too much red meat?
One thing I have realized over the last six weeks or so, is I cook a lot of red peppers and onions. In fact the following recipes I’ve posted here contain them both: Lunch Burritos, Breakfast Burritos, Vegetable Frittata, Bourbon Chicken, Sausage Peppers and Pierogi, and this one, Braised Pork Chops. Generally it is the same routine to dice the pepper and onion, and saute it up in a little oil.
I am not the only one that loves this combination. A Google search of the phrase “red bell pepper and onion” nets 563,000 pages, 18,600 images, 2 news stories and 3 YouTube videos.
Wait…the peppers are not diced! I guess I do have some variety….
I used diced roasted tomatoes to add a bit more flavor. Whew! I knew something red was diced in here.
Spice the chops and sear them.
Add the peppers and onions. Aaaaaahhhhh. Now you can call it a Ranting Chef recipe!
Lots of red in this dish and delicious to boot.
Braised Pork Chops
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 pork chops, about 1/2 ” thick
- 1 red bell pepper, cut into strips
- 1/2 onion, chopped
- 4 cloves garlic, pressed
- 1 14 1/2 ounce can diced tomatoes with juice
- 1/2 bay leaf
- 1 tsp paprika
- 1/2 tsp thyme
In a skillet over medium high heat, heat the olive oil. Salt and pepper the pork chops, then brown in the hot oil, about 2 minutes each side.
Add the peppers, onion, and garlic and cook till onion is translucent, about 5 minutes. Add the tomatoes and the remaining ingredients, cover and simmer for about 10 minutes or until pork chops are cooked through. Remember to remove the bay before serving.