Pork Chops With Fresh Mushrooms Tomatoes And Bell Peppers Recipes

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PORK CHOPS SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

PORK CHOPS & MUSHROOMS



Pork Chops & Mushrooms image

My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.-Hilary Rigo, Wickenburg, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/8 teaspoon white pepper
3 teaspoons butter, divided
3/4 pound sliced fresh mushrooms
1/2 cup dry white wine or reduced-sodium chicken broth
1/2 teaspoon dried tarragon

Steps:

  • Sprinkle pork with 1/2 teaspoon salt and white pepper. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons butter over medium heat. Add pork chops; cook 5-6 minutes on each side or until a thermometer reads 145°. Remove from pan., In same skillet, heat remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add wine, tarragon and remaining salt, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return chops to pan; heat through.

Nutrition Facts : Calories 299 calories, Fat 13g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 515mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

PORK CHOPS WITH STEWED TOMATOES



Pork Chops with Stewed Tomatoes image

Very easy, tender pork chops baked with onions, mushrooms and stewed tomatoes. This is a GREAT hit with my family and the chops will melt in the mouth!!

Provided by Lisa

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h45m

Yield 4

Number Of Ingredients 5

1 onion
4 thick cut boneless pork chops
salt and pepper to taste
10 ounces fresh mushrooms, sliced
1 (14 ounce) can stewed tomatoes, with juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
  • Cover the chops with the mushrooms and pour the stewed tomatoes over all.
  • Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 10.9 g, Cholesterol 64.9 mg, Fat 4.2 g, Fiber 2.1 g, Protein 23.7 g, SaturatedFat 1.2 g, Sodium 276.6 mg, Sugar 5.8 g

PORK CHOPS WITH TOMATOES AND PEPPERS



Pork Chops with Tomatoes and Peppers image

My mother created delicious dishes based on whatever was in the refrigerator or on the shelf. This recipe is one she tried and kept, and it became our traditional Sunday dinner. She increased the ingredients proportionately to the number of people she invited after church...usually all the aunts, uncles and cousins. -Esther Lux, Lead, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (3/4 inch thick)
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
4 thin onion slices
4 thin green pepper rings
4 thin fresh tomato slices
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
Additional pepper

Steps:

  • In a skillet, brown pork chops in butter on each side. Season with salt and pepper. Layer with onion, green pepper and tomato. Sprinkle with basil, thyme and additional pepper. Reduce heat; cover and cook for 20 minutes or until meat juices run clear.

Nutrition Facts :

SAUTEED PORK CHOPS WITH TOMATOES, ONIONS & PEPPERS



Sauteed Pork Chops With Tomatoes, Onions & Peppers image

This dish is very simple and the colors of the veggies make a very pretty presentation. Absolutely love the veggie "sauce". Keep meaning to try this with chicken but haven't gotten around to it yet.

Provided by Sandy in Oklahoma

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 large onion, halved lengthwise, then thinly sliced lengthwise
1/2 teaspoon salt
ground pepper, to taste
4 pork loin chops, 1 inch thick
1 pint red grape tomatoes or 1 pint cherry tomatoes, halved lengthwise
1/2 yellow pepper, thinly sliced
2 1/2 teaspoons balsamic vinegar

Steps:

  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
  • Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered.
  • Return onion and yellow pepper to skillet and add tomatoes. Saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste.
  • Serve chops topped with onion, peppers and tomato.

Nutrition Facts : Calories 383.1, Fat 30.3, SaturatedFat 8.9, Cholesterol 68.8, Sodium 355.1, Carbohydrate 8.7, Fiber 1.6, Sugar 1.6, Protein 19.2

PORK CHOPS WITH MUSHROOMS AND GRAPE TOMATOES



Pork Chops with Mushrooms and Grape Tomatoes image

This is a fairly quick and absolutely delicious way to have very juicy, so-tender-you-can-cut-them-with-a-fork pork chops. I use boneless chops that are 1 1/2 to 2 inches thick for this and keep the other sides simple; it's great with baby red potatoes or rice. I happened to have really great chops, and some fabulous veggies on hand so I kept the seasoning simple. I used a rather strong Viognier for the wine, but you could use any good white.

Provided by Spencer & Serena

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 35m

Yield 4

Number Of Ingredients 12

4 (1 1/2 inches thick) boneless pork chops
1 pinch seasoned salt, or to taste
1 pinch lemon-pepper seasoning, or to taste
1 tablespoon olive oil
1 cup white wine, divided
½ cup water
1 cup oyster mushrooms, pulled apart but not chopped
½ green bell pepper, diced
½ small onion, minced
2 cloves garlic, minced
½ cup grape tomatoes
1 tablespoon butter

Steps:

  • Season pork chops with seasoned salt and lemon-pepper seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Add seasoned pork chops; cook until golden, 3 to 5 minutes per side. Pour 1/2 cup wine and water over the pork chops; bring to a simmer. Cook until chops are no longer pink in the center and most of the liquid has evaporated, 8 to 10 minutes. Transfer chops to serving plates.
  • Stir oyster mushrooms, green bell pepper, onion, and garlic into the skillet. Increase heat to high and cook, stirring often, until onion softens and all the liquid evaporates, 3 to 5 minutes. Add remaining 1/2 cup wine, tomatoes, and butter. Cook and stir until heated through, 1 to 2 minutes.
  • Serve mushroom and tomato mixture over pork chops.

Nutrition Facts : Calories 454 calories, Carbohydrate 5.7 g, Cholesterol 125.7 mg, Fat 20.3 g, Fiber 1.1 g, Protein 48.2 g, SaturatedFat 7.4 g, Sodium 213.3 mg, Sugar 1.6 g

PORK CHOPS WITH FRESH MUSHROOMS, TOMATOES, AND BELL PEPPERS



Pork Chops With Fresh Mushrooms, Tomatoes, and Bell Peppers image

Make and share this Pork Chops With Fresh Mushrooms, Tomatoes, and Bell Peppers recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     African

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil, divided
2 garlic cloves, halved
4 pork loin chops, 3/4-inch thick, trimmed of fat
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 plum tomatoes, coarsely chopped
1 1/2 cups white mushrooms, stems trimmed, cut into thick slices
1 small yellow bell peppers or 1 small green bell pepper, cut int 1/4-inch strips

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add garlic; cook, stirring, until golden, 1 to 2 minutes; remove garlic and discard.
  • Add pork chops to same skillet and cook until lightly browned, 6 to 8 minutes, turning once halfway through; remove chops and set aside. Increase heat to medium-high; add wine, salt and red pepper flakes, if desired. Cook 2 to 3 minutes, stirring to loosen browned bits on bottom of pan, until wine is reduced by half. Add tomatoes and return chops to skillet. Reduce heat to low, cover and simmer, basting occasionally, until chops are tender, 10 minutes.
  • Heat remaining 1 tablespoon oil in a medium skillet over medium heat until hot. Add mushrooms and bell pepper; cook 5 minutes, stirring occasionally, until vegetables are tender. Add mushroom mixture to skillet with pork chops. Cover and simmer just until hot, adding 1 to 2 tablespoons water if needed.

Nutrition Facts : Calories 363.9, Fat 26.9, SaturatedFat 8.4, Cholesterol 68.8, Sodium 352.2, Carbohydrate 5.7, Fiber 1, Sugar 1.6, Protein 19.6

PORK CHOPS WITH TOMATOES AND GARLIC



Pork Chops With Tomatoes and Garlic image

This is an easy weeknight pork chop recipe simmered to perfection on the stovetop with tomatoes, onion, and garlic also is a company-worthy dish.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h15m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
6 large (1-inch thick) bone-in, center-cut pork chops
1 medium onion
2 cloves garlic, minced
2 (14.5-ounce) cans diced tomatoes
1 1/4 cups chicken broth
1 tablespoon thyme
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Heat the oil in a large skillet or sauté pan over medium-high heat and brown the pork chops on both sides. Drain off excess fat. Remove the pork chops and set aside.
  • Peel the onion and cut it in half lengthwise. cut the halves into thin slices.
  • Add the sliced onion to the pan and reduce the heat to medium-low. Continue to cook for 2 to 3 minutes, or until softened.
  • Add the pork chops back to the pan with the garlic, tomatoes, broth, thyme, salt, and pepper; reduce the heat to low. Cover the pan and simmer for about 30 minutes, or until the chops register at least 145 F.
  • Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes.

Nutrition Facts : Calories 123 kcal, Carbohydrate 6 g, Cholesterol 23 mg, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 270 mg, Sugar 3 g, Fat 8 g, ServingSize 6 servings, UnsaturatedFat 0 g

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