All recipes paired with wine, Pork

Easy pork chops with onions and peppers

Can’t wait till the grilling season starts? This recipe is so simple, it will remind you of the sunny summer, when you basically put everything on the grill and create a delicious meal for the whole family.

No pots or serving dishes to wash either – everything is made in one dish and served from it as well. Enjoy!

Super Easy Pork Chops with Onions and Peppers
A wonderful recipe when you need to feed the family and don’t have much time to spend in the kitchen.

With a little prep on Saturday evening, the complete dinner on Sunday wouldn’t take you more than 1  hour to get on the table.This recipe generously serve 4 people

4 pork chops (bone in preferably)
1 bag of favorite grilling seasoning (I used a Cajun King Char-Grill Seasoning Mix)
1 cup of olive oil
1 of each green, yellow and red bell pepper
1 jalapeno pepper (optional)
fresh grounded pepper salt
2 cloves of garlic
1 red onion (chopped in thick slices)
1 cup of red wine
1 can of Hunt’s fired roasted diced tomatoes (you can use any other brand, I just happened to love this brand)
8 baby red potatoes

Saturday evening:
Clean your pork chops – trim off excess fat, wash under running water and pat dry with paper towel. In a small bowl mix olive oil with the whole bag of grilling seasoning mixture. Add more oil if the mix is too thick. Peel two cloves of garlic, press into to the seasoning and mix well. Using your hands, cover each pork chop with seasoning oil and put directly in the Ziploc back (or plastic container that you can seal to close). When done, pour the remaining seasoning oil directly to the bag/container, close it and leave in refrigerator to marinade overnight.

Take your pork chops out of the refrigerator 1 hour before the cooking. Pre-heat your oven to 350 F. In the summer, I have done this dish on the grill, just adjusted the cooking time based on the heat. Prepare a large baking dish that will fit 4 pork chops and a lot of veggies (I used my paella pan). No greasing necessary. Heat a frying pan and use thongs to take a meat out of the marinade. Cook each pork chop (both sides) for a minute per side until it gets a light brown crust to seal in all the juices.

Arrange chops in your baking dish. Clean your potatoes with a veggie brush under running water and cut them first in half and then into wedges. I don’t bother to peel the skin off (waste of time and nutrition too) but if you prefer, peel them first. Spread your potato wedges in between arranged meat, so it lays on the bottom of the pan, in contact with a liquid, we will add later. Sprinkle potatoes with salt.

Clean all bell peppers from all seeds and slice them into long slices. Peel red onion and cut it in half and than into thick wedges. Spread peppers and onion all over the arranged meat. Pour the whole can of diced tomato all over the dish (including the liquid).Sprinkle with red wine all over the dish and put in the pre-heated oven for 45 – 60 minutes or until all veggies are soft.

Don’t worry that there might not be enough liquid. The peppers will release more juices and you have no idea what kind of sauce you are going to get when it all mixes together – out of this world! Now let it work it’s miracle on its own, your work is done! Set a timer on and in the meantime, go and enjoy life. After one hour, when the whole kitchen smells like you were cooking whole day, place the dish in the middle of your table (on heat resistance surface) and let everybody dig in!

Vera’s tip:
If you have more time on Saturday evening, you can also prep your veggies – cut the seeds out of peppers and leave them in a ziplock bag. When ready to use, just wash it and slice to the pan. I bought really thick pork chops and marinated more that I needed so I left the rest of the meat in the marinade for another day.

Then cooked it in the heavy duty pan (5 minutes on each side – depends on its thickness). You don’t want to overcook it, to get a dry meat.I let it sit for another 5 minutes so I don’t loose all the juice, cut in thin slices and arranged over mashed potatoes with a quickly sauteed broccoli rabe with olive oil and garlic. Same preparation, two different meals!

Suggested wine pairing:
First choice of wine I paired this dish with, was an Italian Chianti Classico From Badia a Coltibuono called Stucchi (or lately Chianti Classico RS by Robert Stucchi). It was definitely a great match with peppers and tomatoes of this dish.

I also paired this dish with Californian Cabernet Sauvignon from Paso Roble, called Liberty School. Although I wouldn’t typically reach for Cabernet with pork chops (it could easily overpower the dish), this wine is more delicate than most Californian Cabernets, so it worked very well too.

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