Chunky Pepper and Pork Chop Skillet

By • October 24, 2011 4 Comments

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Author Notes: Growing up we always called these Bulgarian Pork Chops...mom used the same technique with hamburger patties. Now I don't know if they're Bulgarian or not, but they sure make for a great dinner. Serve them up with mashed potatoes or buttered noodles.inpatskitchen

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Serves 4 to 6

  • 4 to 6 bone in pork chops about 3/4 inch thick seasoned with salt and black pepper
  • 3 tablespoons olive oil, divided
  • 1 very large onion, cut up coarsely
  • 1 very large green bell pepper, cut in 1 1/2 inch pieces
  • 1 very large red bell pepper, cut in 1 1/2 inch pieces
  • 4 cloves garlic, chopped
  • 2 tablespoons Hungarian sweet paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups of your favorite tomato sauce
  • 1/2 cup chicken broth
  • 2 teaspoons cornstarch mixed with a few tablespoon water to make a slurry
  1. In a large frying pan with a lid, brown the chops in 2 tablespoons of the olive oil on both sides. Remove from the pan.
  2. Add the third tablespoon of oil to the pan and add the onions, peppers and garlic and saute until the onions just begin to brown on the edges.
  3. Stir in the salt pepper and paprika and add the tomato sauce and broth. Return the chops to the pan.
  4. Spoon some of the sauce over the chops and simmer, covered for about 45 minutes until the chops are very tender.
  5. Stir in the cornstarch slurry and simmer for a few more minutes until the sauce thickens a bit.

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