I love preparing pork any time of the year. It truly is the other white meat.
Braised Pork Chops with Peppers and Onions
4 boneless pork loin chops, about 1-inch thick, trimmed
2 teaspoons olive oil
Salt and pepper
1 tablespoon tomato paste
2 small red or yellow bell pepper, quartered and cut into 1/4-inch slices
1 small red or yellow onion, halved and cut into 1/4-inch slices
4 cloves garlic, thinly sliced
1/2 cup dry red wine (can substitute chicken or vegetable broth)
Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper; cook until browned, 3-4 minutes per side. Remove chops and set aside.
Add tomato paste to skillet and cook, stirring, for 15 seconds. Add peppers and onion to skillet, season with salt and pepper. Cook, stirring occasionally, until vegetables start to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minutes.
Add wine and bring to a boil, scraping up and stirring any browned bits in the skillet. Return chops to skillet, nestle them in the liquid and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 160 degrees.
Serve with pepper and onion mixture on top of pork.