Amount Per Serving:
- 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
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