Pork Chops Pizzaiola with Peppers

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 45 min · Pork · dairy-free, high-protein

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Ingredients

• 4 chops, about 2.5 lb bone-in pork chops, 1 inch thick
• 1 red bell pepper
• 1 yellow onion
• 3 garlic cloves
• 1 28 oz can crushed tomatoes
• 1/4 cup pickled hot cherry peppers
• 1/4 cup dry white wine
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 1/2 tbsp olive oil
• 1 bunch fresh parsley
• 1 loaf crusty bread

Method (tap to check — screen stays awake)

1. Pat the chops dry and season generously. Sear them in the oil in a wide skillet over high heat 4 minutes a side until well browned, then set aside — they will not be cooked through.
2. Lower to medium, add the sliced peppers and onion, and cook 8 minutes until softened and browning at the edges.
3. Add the sliced garlic, oregano and pepper flakes for 1 minute, then the wine, scraping the pan, and reduce by half.
4. Stir in the tomatoes, the chopped cherry peppers with a tablespoon of their brine, and 1 tsp salt. Simmer 10 minutes until it thickens.
5. Nestle the chops back in with any resting juices, cover, and simmer 8 to 10 minutes until they read 145F at the center away from the bone.
6. Rest the chops 3 minutes in the sauce off the heat, scatter with parsley, and serve with bread for the pan.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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