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Pork Chops with Peperonata

See full recipe on: Williams-Sonoma



Ingredients

4 center-cut pork loin chops, each about 1 inch thick, trimmed of excess fat
Sea salt and freshly ground pepper, to taste
2 tbs. extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
1 lb. red bell peppers, seeded and cut lengthwise into narrow strips
1 large green bell pepper, seeded and cut lengthwise into narrow strips
1 large yellow bell pepper, seeded and cut lengthwise into narrow strips
1 tbs. chopped fresh oregano, or 1 tsp. dried oregano
2 tbs. red wine vinegar
1/4 cup oil-cured black olives, pitted and quartered

Nutrition 4 servings

Per Serving % Daily Value
Calories 485
Fat 26g 40%
Carbs 17g 5%
Protein 43g 87%
Fiber 5g 20%
Cholesterol 137mg 45%
Sodium 174mg 7%
     
Fat
Carbs
Protein

Preparation






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