Braised Pork Chops with Tomatoes and Peppers
In short: Bone-in pork chops braised until tender in a sauce of tomatoes, sweet peppers, onion, garlic and paprika, made in one pan in about an hour. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Braising turns pork chops into something softer and more forgiving than a quick sear. The chops simmer in a tomato and pepper sauce until they can be cut with a fork, and the sauce reduces into something rich enough to spoon over rice or potatoes. Smoked paprika gives a gentle smokiness, and a few olives at the end add a salty note. Everything cooks in one pan in about 50 minutes, and the dish tastes even better the next day.
Instructions
- Pat the chops dry and season both sides with 1/2 tsp of the salt and the pepper.
- Heat the oil in a large deep skillet over medium-high heat. Brown the chops for 3 minutes per side, then move them to a plate.
- Add the onion and peppers with a pinch of salt and cook for 6 minutes until softened. Stir in the garlic, paprika and oregano for 1 minute.
- Pour in the tomatoes, stock and vinegar. Scrape up the browned bits and bring to a simmer.
- Return the chops and their juices to the pan and spoon the sauce over them. Cover and simmer on low for 25 to 30 minutes, turning once, until the pork is very tender.
- Uncover and simmer for 5 more minutes to thicken the sauce. Stir in the olives and the remaining salt, scatter with parsley and serve.
Tips
- Choose chops at least 2.5 cm (1 inch) thick, since thin chops dry out over a long braise. Bone-in cuts keep their moisture best.
- Serve over rice, polenta or mashed potatoes. A squeeze of lemon juice at the end brightens the smoky paprika.
Questions and answers
Can I braise pork chops in the oven?
Yes. Bring the dish to a simmer on the stove, cover it and bake at 160°C (325°F) for 35 to 40 minutes.
Can I freeze braised pork chops?
Yes. Freeze them in the sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
Why are my braised chops tough?
They were cooked at a hard boil or not long enough for the connective tissue to soften. Keep a gentle simmer and test with a fork, and the meat should pull apart easily.
How long does it take to make Braised Pork Chops with Tomatoes and Peppers?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Braised Pork Chops with Tomatoes and Peppers?
About 395 kcal per serving, with 38 g of protein, 22 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 395 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 22 g |
| Fat | 17 g |
| Fiber | 4 g |
| Sugar | 11 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
