This is a very easy and very tasty pork dish. The brine from the jarred peppers really adds great flavor to this dish and the bell peppers make it appealing to look at. You can use any color combo for the peppers. When I make this dish my daughter likes to pick out the colors for the peppers (she went with red and green this time), it makes her feel like she is helping with dinner. Then she is all the more excited to sit down and enjoy her meal. Also when you make this dish you can use either hot or sweet jarred peppers. The hot peppers do not make this dish too spicy so don’t be afraid to try it if you usually stay away from spicier dishes. Enjoy!!
Pork chops with peppers (adapted from Rachael Rays recipes)
4 pork loin chops
2 tablespoons Olive Oil
salt and pepper
2 bell peppers sliced (any color)
2-4 jarred Italian cherry peppers (hot or sweet), sliced
½ cup chicken broth
2 tablespoons parsley
Heat a large skillet over med-high heat.
Season pork with salt and pepper
Add 1 tablespoon of oil to skillet
Add pork chops and cook about 5 minutes on each side
Transfer the pork to a plate and keep warm
Add remaining oil and bell peppers to skillet and sauté for about 5 minutes or until peppers soften
Add jarred peppers and a splash of the brine and let cook for 1 minute
Add chicken broth and scrape up drippings in skillet.
Serve pepper mixture over pork chops and sprinkle with parsley.