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
Ingredients:
- 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
Directions:
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.
Rantings of an Amateur Chef 
man this looks good! I am starving 🙂
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I like that you cook a lot of red peppers and onions! Great chops!
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Red Pepper is also my favorite ingredient. You can’t beat it roasted, raw, or sauteed! I especially love it on sandwiches.
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In Costa Rica, red peppers (chili dulce) are the #1 staple. They are sold, by the bag, on the street corners like newspapers!
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I love red peppers and onions, too. Over the years, I’ve gotten addicted to and then had to stop cooking: chicken, sun-dried tomatoes, chick peas, mushrooms and ginger. I came back to them, but I guess I got a little too into them in a very short span of time. Maybe taking photos would have helped me recognize my obsession for what it was!
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Looks good! Will have to give that one a try. I have some chops in the fridge ready to go later this week. I was planing on an old standby, but I may make a change.
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Looks delicous. I love anything with paprika.
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I too love peppers and onions, and use them a lot. I have developed an obsession with just buying Birds Eye Pepper stir fry blend. it makes it so nice and easy to grab a bag of onion and peppers and throw something together for any meal.
I also love the way you take pictures of all the stages of cooking for your posts. I do have to admit because of your style I have started taking more pics of my own cooking, rather than just the finished product.
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Looks great! And since my whole chicken that was supposed to be dinner is STILL frozen in the fridge, I may pick up some chops on sale and make this tonight. Props to red pepper and onions!
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I discovered sweet mini peppers, because I wanted pepper taste without the affects. When I eat and cook with green peppers, I get after affects and aftertaste all day long.
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Love it. Going to make tonight !
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I just have one thing to say about sauted red peppers and onions …. YUM!
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I think everyone has their go-to flavors. Mine are onion and garlic. I use so much of both that we buy them in bulk. I use so much of them that my husband has made comments and I have tried to branch out.
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You can never eat too many onions, red bell peppers, tomatoes or green chile in my house. This recipe is getting bookmarked!
My roommate has home canned stewed tomatoes from his garden last year–I think I will try subbing that for the diced tomatoes in your recipe (and yes, I will be adding green chile!), and I’ll let you know how it turns out.
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Nice recipe …. I too use red peppers ALL the time. They are tastier than the green ones usually and they retain their colour instead of turning a nasty dull shadow of their former selves as green peppers do when you cook them for any more than a few minutes.
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Onions and peppers are also amongst my favourite ingredients!
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I totally agree..blogging has showed me a lot about my diet! A really great additional spice for pork chops is lavendar! It goes great with the onion, tomato, and peppers!!
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I think you would be on the FatJoe list of places I love to eat at….
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I too have been going crazy with the onions, peppers and diced tomatoes lately! A good ingredient generator, as most of you know, is SuperCook.com or AllRecipes.com… good stuff!
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I think you are not an amator cheif, but very professional 🙂
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We love roasted red pepper too, especially on scrambled eggs. Your food looks delicious!
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Have you tried these things? Amazing!
https://www.parkeastkosher.com/default.cfm?itemID=467&categoryID=234&page=shoppingCart/addOrderItem&categoryPath=226
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Well your ingredient fixation is delicious, so keep on! 😉
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LOL – pictures don’t lie about our food obsessions, do they!
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one of my food joys is the sausage and peppers and onion served at fair grounds. Long live peppers and onion!
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Sounds delicious! I wonder if there was a point where Paula Deen stopped herself and said, “Hmm. I sure do cook with a lot of butter. And sugar.” Luckily, your ingredient obsession is healthy! 🙂
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I am enjoying learning about your culinary adventure, and so I’ve nominated you for the Versatile Blogger Award! http://forhisgloryandpraise.wordpress.com/
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love reading your posts
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I’m totally a tomato and onion person. Almost everything I eat has tomatoes and/or onions in it. If I’m missing one of them from my house I make it a priority to restock immediately. 🙂
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I dont even eat pork…..But man that does look delicious! Salivating as I eat my boring old muesli…(its only 08:11am here in NZ 🙂
What other meat would go with this yummy medly of Red…?
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We eat peppers at least fives times a week. Always with onion. Our entire greenhouse was full of all colors/types of peppers last summer. Still have one bag in the freezer to last us until this years crop comes. 🙂
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This: “There is nothing like taking pictures of food as you make it to cause you to really reflect on your food.”
And peppers+onions is such a classic combination for so many different kinds of dishes (pasta, sandwiches, stir-fry, fajitas….pretty much everything!), so I don’t see any problem with them being a recipe staple. 🙂
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Yo Pat, nice job. I’m impressed that you’re posting everyday. If I cooked that much I wouldn’t fit into my chef’s jacket.
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Nothing wrong with peppers and onions. I eat them almost every day too….and garlic.
Wow, I have bad breath.
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Oh, my Gawwwwd! Yum!
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I can’t fault you on the red peppers. I loved to eat them. I put them in my eggs, my soups … just about everything. 😀
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Red peppers (or capsicums as we call them here in Australia) are so healthy- you probably can’t eat too many of them!
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Nothing like a tasty ingredient rut. If olive oil, onions and garlic were taken away from me, I would cry.
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Red peppers and onions alway in my pan.
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The chops are so juicy!
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Wow, I’m trying to give up red meat but oh man, your recipe looks good! And by the way, thanks for liking my blog… if you call yourself an amateur, what do you call me? Hahahahaha! Cheers!
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I cooked red peppers and onions today too, put them in my chicken corn chowder.
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Red is good so no worries there. It looks delis, will give it a try sometime soon
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Looks good. And you know what? If it ain’t broke, don’t fix it. Can’t go wrong with peppers and onions!
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Red peppers (or capsicum to us Aussies), onion and paprika – my favorite combination!
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My old partner at http://www.eideard.com said – every one of my recipes started with “slice an onion”…
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