As part of our fitness plan for the new year, we participated in the second week of the Good and Good for You Challenge from the National Pork Board and their partner, Publix. We used boneless pork loin chops to make Braised Pork Chops with Peppers and Onions.

I’m moving right along with the 30 Day Shred, too: today was day 14!

This week’s theme is Game Day, but one of my kids requested this recipe and I couldn’t resist the peppers and onions. If you’re looking for a game day recipe, Game Day Pork and Chile Wraps sounds like a winner (pun intended).

This recipe is quick, easy, and a real crowd pleaser. The boneless pork loin chops are lean and cook in no time. I used chicken broth instead of wine in the recipe; I actually used more out of the resealable carton from last week’s Sage Pork Tenderloin Medallions with White Wine Jus.

More time was devoted to photographing the veggies than prepping them.

Braised Pork Loin Chops collage

Braised Pork with Peppers and Onions

4 boneless pork loin chops, about 1-inch thick, trimmed
2 teaspoons olive oil
Salt and black pepper
1 tablespoon tomato paste
2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
1 small red or yellow onion, quartered and cut into 1/4-inch slices
4 cloves garlic , thinly sliced
1/2 cup dry red wine, (for non-alcoholic, substitute chicken or vegetable broth)

In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.
Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.
Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve pork with pepper and onion mixture spooned on top. Serves 4

Enter the Love Me Tenderloin giveaway through the Pork Be Inspired Facebook page for your chance to win $50 worth of pork tenderloin, given away daily. Just “like” the page and then click the Win with Pork link on the left for more details.


{I will be compensated for writing this post series and received coupons and a gift card for Publix. Opinions expressed are my own.}

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