Ingredients Jump to Instructions ↓

  1. 4 (3/4 inch) thick pork loin chops salt and pepper to taste

  2. 2 Tbsp. olive oil

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. 2 red bell peppers, seeded and cut into strips

  6. 3 tablespoons white wine Worcestershire sauce

  7. 1/2 cup water or chicken broth

  8. 1/2 tsp. dried thyme leaves

Instructions Jump to Ingredients ↑

  1. Sprinkle chops on both sides with salt and pepper. Heat olive oil in heavy skillet over medium high heat and add chops, onion, and garlic. Cook 5 minutes on one side, shaking pan frequently so garlic doesn't burn, then turn chops and add pepper strips. Cover and cook 5-8 minutes longer until pork registers 160 degrees F. Remove chops and peppers from skillet and set aside, covered to keep warm. Add Worcestershire sauce, water, and thyme, scraping bottom of skillet with rubber spatula to loosen pan drippings. Cook until sauce thickens slightly, then return pork and vegetables to skillet. Cook for 1 minute longer to coat pork with sauce, then serve.

  2. servings


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