Tender pork chops braised in a colourful sweet pepper sauce. Simple, warming and packed with flavour.
🍽 Ingredients
- 4 bone-in pork chops
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 onion, sliced
- 3 garlic cloves, sliced
- 1 cup chicken stock
- ½ cup white wine
- 1 can (400g) diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper
- Fresh basil to serve
🔧 Method
- Season pork chops with salt, pepper and smoked paprika.
- Sear in hot oil in a large oven-safe pan for 3–4 minutes per side. Remove and set aside.
- In the same pan, sauté onion and garlic until soft, about 3 minutes.
- Add bell peppers and cook for 5 minutes.
- Pour in the white wine and scrape up any browned bits. Add diced tomatoes and stock. Stir in oregano.
- Nestle pork chops into the sauce. Cover and simmer over low heat for 20 minutes until tender.
- Scatter with fresh basil and serve with crusty bread or polenta.
💡 Tips & Notes
Bone-in pork chops are more forgiving than boneless — the bone conducts heat more evenly and the fat keeps the meat juicy during braising.
