crockpot pork chops with red and green bell peppers

Add meat juices from plate and remove skillet from heat. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes.

Transfer to a plate and keep warm, loosely covered with foil.Īdd roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Turn and cook for another 2-3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little. Add the chops, garlic, and thyme and cook for 2-3 minutes until colored. Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Place the cleaned-out frying pan over high heat until hot and add a dash of oil. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Let me know if you try it Ingredients: It’s cable reimagined No. Peel, then halve lengthwise, discarding stems and seeds. msshawijoy 246 subscribers Subscribe 8.4K views 6 years ago Hi Thanks for stopping by I hope you enjoy this easy crockpot meal. Transfer to a large bowl and tightly cover with plastic wrap. Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. It’s a bright, summery dish that you’ll hanker for all year long.ģ tablespoons extra-virgin olive oil, dividedĤ (1-inch-thick) bone-in pork chops (2 pounds total)Ĥ fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped Of course, if you have a gas stove, you can blister peppers in a snap right on the flame.Ī perfect introduction to the allure of chiles, this Italian classic balances the cherry peppers’ piquancy with roasted bell peppers, lemon, and parsley. freshly ground black pepper 1 Tbsp extra-virgin olive oil 1 1/2 tsp. That way you don’t have to keep turning them. Ingredients 4 center cut pork chops 1/2 tsp. I used the method that I used for roasting peppers a few weeks ago – cutting them in half and seeding them first, then smashing them flat onto a pan and broiling them. The pork is super moist, and there are plenty of veggies to go around. This dish is a bit labor intensive, but totally worth it. This post may contain affiliate links, which won’t change your price but will share some commission.

Crockpot pork chops with red and green bell peppers