Pork Chops With Sweet Red Peppers Recipe
Pork chops with sweet red peppers is a herbed pork chops recipe. Prepared with red wine and orange juice, the skillet cooked pork chops are marinated beforehand. Simmered to a finish, it is served with the pan sauce over it.
Ingredients
| Dry red wine | 1 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Bay leaf | 1 , crumbled | |
| 1 teaspoon dried savory leaves | ||
| Marjoram leaves | 1 Teaspoon, dried | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon TABASCO pepper sauce | ||
| 4 pork chops, about 3/4 inch thick | ||
| Vegetable oil | 2 Tablespoon | |
| Red peppers | 2 Medium, cut into strips | |
| 1/2 cup orange sections | ||
Directions
In large shallow dish combine wine, orange juice, garlic, bay leaf, savory, marjoram, salt and Tabasco® sauce.
Add pork chops.
Cover; refrigerate 1 1/2 hours; turn occasionally.
Remove chops and pat dry; reserve marinade.
In large skillet heat oil over medium heat.
Add chops and brown well on both sides; remove from skillet.
Add peppers to skillet; cook 5 minutes or until tender.
Return chops to skillet.
Add reserved marinade and bring to a boil.
Cover.
Reduce heat; simmer 20 to 25 minutes or until chops are done.
Remove chops and peppers to serving dish.
Increase heat to high; boil sauce about 3 minutes or until slightly thickened.
Pour sauce over chops; garnish with orange sections.
Add pork chops.
Cover; refrigerate 1 1/2 hours; turn occasionally.
Remove chops and pat dry; reserve marinade.
In large skillet heat oil over medium heat.
Add chops and brown well on both sides; remove from skillet.
Add peppers to skillet; cook 5 minutes or until tender.
Return chops to skillet.
Add reserved marinade and bring to a boil.
Cover.
Reduce heat; simmer 20 to 25 minutes or until chops are done.
Remove chops and peppers to serving dish.
Increase heat to high; boil sauce about 3 minutes or until slightly thickened.
Pour sauce over chops; garnish with orange sections.
Chef
