pork chops with bell peppers recipe

pork chops with bell peppers

prep time: 10 minutes
cook time: 30 minutes
ready in: 40 minutes

makes: 4 servings, 9 oz. each


  • 1 lb. boneless or 2 lb. bone-in pork chops
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoon canola oil
  • 1 teaspoon crushed garlic
  • 1 medium onion, sliced into rings
  • 1 large red pepper, seeded and thinly sliced
  • 1 large green pepper, seeded and thinly sliced
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 cup sliced pitted ripe olives

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Sprinkle pork chops with black pepper. Heat oil in a large skillet over medium-high heat. Add chops and brown on both sides, about 5 minutes each side, then remove from skillet and keep warm.
  2. Reduce heat to medium, add garlic, onion and bell peppers and cook until just tender.
  3. Reduce heat to medium-low, stir in vinegar and oregano.
  4. Return chops to skillet and cover with vegetables. Place lid on skillet and simmer until vegetables are soft and chops are tender, about 15 minutes.
  5. Stir in olives before serving.

Suggestion: Serve with a side of pasta or rice.

Per Serving: 290 calories, 18g fat, 6g saturated fat, 75mb cholesterol, 100mg sodium, 9g carbohydrate, 2g fiber, 5g sugars, 23g protein