Fareway Meat Market

Braised Pork with Peppers and Onions



Amount Per Serving:

Total Time:

30 minutes


  • 4 boneless pork loin chops
  • 2 tsp olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 Tbsp tomato paste
  • 2 bell peppers
  • 1 yellow onion
  • 4 cloves garlic
  • 1/2 cup dry red wine
Braised Pork with Peppers and Onions


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.

Cut onions and peppers into 1/4 inch slices and add to skillet.

Cook, stirring occasionally, until vegetables start to brown, about 3 minutes.

Add thinly sliced 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 reaches145° F, followed by a 3-minute rest time.

Serve pork with pepper and onion mixture spooned on top.

To vary the recipe, try using bone-in chops. White wine, chicken broth, or vegetable broth can be used instead of red wine. You can also swap other vegetables for the peppers; try green and yellow zucchini, mixed mushrooms, or broccoli florets.


360 calories; 45 g protein; 10 g fat; 320 mg sodium; 110 mg cholesterol; 3 g saturated fat; 10 g carbohydrate; 2 g fiber

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