Best Pork Chops And Peppers Recipes

PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
• Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
• While the chops cook, slice the garlic, onion and peppers.
• Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

GRILLED PORK CHOPS WITH PEPPERS AND BALSAMIC GLAZE

Steps:

• For the hot and sweet pepper relish: Preheat oven to 425 degrees F. Toss peppers with canola oil and season with salt and pepper. Roast in oven, turning once, until charred on both sides, about 25 minutes total. Remove to a bowl, cover top with plastic and let steam for 10 minutes. Remove the skin and seeds and thinly slice.
• Whisk together the balsamic, garlic, honey and parsley in a large bowl, season with salt and pepper. Add the red and yellow peppers and cherry peppers and toss to coat. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
• Relish can be made up to 8 hours in advance and stored, covered in refrigerator. Bring to room temperature before serving.
• For the balsamic reduction: Put the vinegar in a nonreactive (such as stainless steel) pan, bring to a boil and cook until reduced to 1/2 cup. Then stir in the honey, transfer to a bowl and let cool to room temperature; it will thicken as it cools.
• For the pork chops: Whisk together the vinegar, honey, 1/4 cup oil, parsley and thyme and let sit at room temperature for 30 minutes.
• Remove the pork from the refrigerator 30 minutes before grilling to take the chill off.
• Heat your grill to high or a cast iron grill pan over high heat. Brush the pork chops on both sides with canola oil and season with salt and pepper. Grill on one side until golden brown, about 4 minutes. Turn over and grill until the other side until golden brown. Brush with some of the glaze, turn, brush with more glaze and turn again until a crust forms and pork is cooked through, (it should register 145 degrees F on instant read thermometer), about 10 to 12 minutes total.
• To serve: Transfer the chops to a plate, top with some of the relish and drizzle with balsamic reduction. Garnish with parsley leaves.

PORK CHOPS AND VINEGAR PEPPERS

Steps:

• Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides.
• Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes.
• Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook.
• Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all.

PORK CHOPS WITH TOMATOES AND PEPPERS

Steps:

• In a skillet, brown pork chops in butter on each side. Season with salt and pepper. Layer with onion, green pepper and tomato. Sprinkle with basil, thyme and additional pepper. Reduce heat; cover and cook for 20 minutes or until meat juices run clear.

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY

Steps:

• Preheat oven to 350 degrees. Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once about 45 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add minced garlic, saute until golden. Add zucchini, yellow squash and re bell pepper, saute until vegetables are crisp-tender about 2 minutes. Add asparagus, saute until asparagus is heated through about 1 minute longer. Season to taste with slat and pepper.Arrange vegetables around pork and serve.

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS

Steps:

• Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
• Preheat the oven to 350 degrees F.
• Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
• Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
• Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
• Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
• Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

POTATOES, GREEN PEPPERS, AND PORK CHOPS

Steps:

• Lay pork chops in a bottom of a baking dish.
• Cover with onions, potatoes, and green peppers.
• Season with salt and pepper.
• Add tomato soup on top (you can add some water to thin it out a little bit if you like) Cover and bake at 350 degrees for at least one hour.

PORK CHOPS WITH ROASTED PEPPERS AND POTATOES

Steps:

• In large skillet, heat oil to med-high.
• Add pork chops and cook until browned; set aside.
• Combine potatoes, onion, and oregano in skillet.
• Stir-fry 5 minutes, stirring often.
• Add chops, chicken broth, red peppers, and black pepper.
• Heat to boil; reduce to low.
• Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
• Remove pork and vegetables from seasoned broth; serve broth as a side.

PORK CHOPS AND PEPPERS

Steps:

• Trim any excess fat from the crops.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Brown pork chops in oil, cook until barely done.
• Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
• Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
• Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
• In a small bowl combine cornstarch with enough water to make a thin paste.
• Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
• Add this mixture to the pan and stir until sauce thickened and smooth.
• Add salt and pepper to taste.
• Stir in parsley.
• Serve with rice or noodles.

GRILLED PORK CHOPS WITH LONG HOTS AND YELLOW BELL PEPPERS

Steps:

• Heat your grill. Season pork chops with steak seasoning, salt and pepper. Heat olive oil in a saute pan and add hot peppers, yellow bell peppers, basil and garlic, cooking over medium heat until light golden brown. Grill pork chops to desired doneness and arrange on serving platter with peppers and garlic mixture.

GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS, AND BALSAMIC VINEGAR

Steps:

• Whisk 1/2 cup coarse kosher salt, 1/4 cup sugar, and 8 cups water in large bowl until salt and sugar dissolve. Add pork chops. Cover and refrigerate overnight, turning pork chops occasionally. Blanch cipolline onions in large saucepan of boiling water 1 minute. Drain. Cool slightly and peel. Heat 1/4 cup oil in heavy large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, turning occasionally, 8 to 10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tablespoon oil in same skillet. Add bell peppers and red onion and saute until softened, about 5 minutes. Add crushed red pepper and 1 1/2 tsp. sugar. Season to taste with salt and pepper. Reduce heat to low and simmer until vegetables are tender, stirring often, about 10 minutes. Stir in reserved cipolline onions and sliced cherry peppers. Cover and keep warm. Do Ahead: Can be made 1 day ahead. Cover and chill. Rewarm before serving. Prepare barbecue (high heat). Remove pork chops from brine; pat dry. Sprinkle with coarse salt and pepper. Brush with oil. Gril until grill marks appear and pork is cooked through, about 5 minutes per side. Place 1 pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish each plate with whole cherry pepper.

PORK CHOPS WITH PEPPERS AND GREEN BEANS

Steps:

• Heat a large skillet over high. Pat pork chops dry and season generously on both sides with salt and pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once. Transfer chops to a serving platter, cover loosely with foil, and let rest 5 minutes.
• Wipe skillet clean and heat over medium-high. Add 2 tablespoons oil, green beans, scallion whites, and ginger. Cook, stirring occasionally, until ginger and scallions are soft and green beans are crisp-tender, 3 minutes. Season with salt and pepper. Add jalapeno (if using) and scallion greens and cook, stirring frequently, 1 minute. Add peppers and cook until warmed through; season with salt and pepper. To serve, top chops with vegetables.

GRILLED PORK CHOPS WITH CHERRY PEPPERS, CIPOLLINE ONIONS AND BALSAMIC VINEGAR

Steps:

• Whisk 1/2 cup kosher salt, 1/4 cup sugar, and 8 cups water. Add pork chops. Cover and refrigerate overnight Blanch cipolline onions in boiling water 1 minute. Drain, cool slightly and peel. Heat 1/4 cup oil in large skillet over medium heat. Add cipolline onions and cook until tender and browned in spots, 8-10 minutes. Transfer onions and oil to medium bowl. Increase heat to high and heat 1 tbs oil. Add bell peppers and red onion; saute till softened. Add crushed pepper and 1 1/2 tsp sugar. Season to taste with salt and pepper. Reduce heat to low and simmer till vegetables are tender. Stir in reserved cipolline onions and sliced peppers. Can be made 1 day ahead. Cover, chill, and reheat. Prepare barbeque (high heat). Remove pork chops from brine, pat dry. salt and pepper to taste. Brush with oil. Grill about 5 minutes per side. Place one pork chop on each plate. Spoon bell pepper mixture over. Drizzle with balsamic vinegar and garnish with whole cherry pepper

PORK CHOPS WITH VINEGAR AND SWEET PEPPERS

Steps:

• 1. Dissolve sugar and 1/2 cup table salt in 2 quarts water in large container; add pork chops and refrigerate 30 minutes. Remove chops from brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon pepper, and set aside. 2. Adjust oven rack to middle position; heat oven to 400 degrees. Heat oil in heavy-bottomed ovensafe 12-inch nonreactive skillet over medium-high heat until oil begins to smoke; swirl skillet to coat with oil. Place chops in skillet; cook until well browned, 3 to 4 minutes, using spoon or spatula to press down on center of chops to aid in browning. Using tongs, flip chops and brown lightly on second side, about 1 minute. Transfer chops to large plate; set aside. 3. Set skillet over medium-high heat. Add onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add peppers, anchovies, and rosemary; cook, stirring frequently, until peppers just begin to soften, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add water and 1/2 cup vinegar and bring to boil, scraping up browned bits. Reduce heat to medium; simmer until liquid is reduced to about 1/3 cup, 6 to 8 minutes. Off heat, discard rosemary. 4. Return pork chops, browned side up, to skillet; nestle chops in peppers, but do not cover chops with peppers. Add any accumulated juices to skillet; set skillet in oven and cook until center of chops registers 135 to 140 degrees on instant-read thermometer, 8 to 12 minutes (begin checking temperature after 6 minutes). Using potholders, carefully remove skillet from oven (handle will be very hot) and cover skillet with lid or foil; let stand until center of chops registers 145 to 150 degrees, 5 to 7 minutes. Transfer chops to platter. Swirl butter into sauce and peppers in skillet; stir in optional 2 tablespoons vinegar and parsley. Adjust seasonings, then pour or spoon sauce and peppers over chops.

PORK CHOPS WITH FRESH MUSHROOMS, TOMATOES, AND BELL PEPPERS

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add garlic; cook, stirring, until golden, 1 to 2 minutes; remove garlic and discard.
• Add pork chops to same skillet and cook until lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside. Increase heat to medium-high; add wine, salt and red pepper flakes, if desired. Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes.
• Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot. Add mushrooms and bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender. Add mushroom mixture to skillet with pork chops. Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.

BALSAMIC GLAZED ROASTED PEPPERS WITH PASTA AND PORK CHOPS

Steps:

• Firstly, heat a deep pan and add olive oil. Once oil is up to temperature, add chopped bell pepper, garlic, and a dash of salt. Begin boiling the pasta. Roast peppers until they begin to brown. Add a dash or two of sugar, balsamic vinegar, oregano, basil, and rum. Once the mix has formed a glaze on the peppers, trim the fat from the pork chops and place them in this pan. Add black pepper and a dash more balsamic vinegar. Cook the chops until done through and add pasta sauce and salsa. Heat until boiling, simmer, and add strained pasta. Mix and serve.

PORK CHOPS WITH TOMATOES AND PEPPERS

Steps:

• Heat oil in large skillet. Brown the chops on both sides and remove to a plate.
• Pour 1/4 cup of white wine into the pan and stir with a wooden spoon to deglaze. Add the onions and garlic and stir until the onions become translucent. Add green peppers, tomatoes, basil, thyme, vinegar and the rest of the wine. Cook for two minutes over medium heat so the flavors combine.
• Return the chops and any residual juice from the chops into the pan. Spoon the sauce over the chops so they're partially covered. Bring to boil then reduce the heat to low.
• Cover and simmer for 40 minutes. If the sauce appears to liquidy, remove the cover for the last 10 minutes.

PORK CHOPS STUFFED WITH CHEDDAR CHEESE AND POBLANO PEPPERS

Steps:

• In a container, mix 2 tablespoons salt with 4 cups cold water. Stir to dissolve salt. (The brine and chops can be placed in a Ziploc bag, removing air to completely submerge chops.) Place pork chops in the brine and refrigerate for an hour. Then remove them from the brine and pat dry with paper towels. Lay out the chops on a clean plate to allow them to come to room temperature.
• Using a small knife, make a small incision in the side of the chop, pushing the blade into the center of the chop and moving the blade side to side to create a pocket while keeping the "mouth" as small as possible.
• Create a filling by combining the poblano, cheese, salt and pepper. Stuff about a tablespoon of filling into each pork chop. Rub the outside of the chops with oil and season with salt and pepper.
• Heat a cast-iron skillet over medium heat to the point where a droplet of water skitters around the pan. Place chops in the pan, cook about 5 minutes per side. The internal temperature should register about 145 degrees. Remove chops from the pan and allow them to rest for 5 minutes. Good served with rosemary mashed potatoes.

PORK RIB CHOPS WITH SWEET PEPPERS AND BASIL

Steps:

• Season chops with 1 tablespoon salt and 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.
• Reduce heat to medium and add remaining tablespoon oil to skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes. Return chops along with any accumulated juices on plate to skillet, placing them on top of vegetables. Add vinegar, cover, and cook until a thermometer inserted into thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.
• Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.