I adapted this from My Year In Meals by Rachael Ray, one of my newer favorite books. This was totally excellent and I will make it again. Hubby loved it. The chops came out perfect. I adapted it by using Penzey's seasonings instead of salt and pepper on the chops and I used mini bell peppers instead of the big bell and also I omitted the fennel seed as I don't like the flavor at all.
Smothered Pork Chops with Peppers and Onions
4 bone-in pork chops, 1-1/2 inches thick
1 tsp Penzeys Pork Chop Seasoning*, mixed with
1 tsp garlic powder and
1 tsp onion powder
5 mini bell peppers**, seeded and sliced
1 cubanelle pepper, thinly sliced
1 Fresno chile, thinly sliced***
1 large onion, thinly sliced
4 cloves garlic, thinly sliced
2 tbsp tomato paste
½ cup dry white wine
1.5 cups chicken broth
Season chops with Pork Chop Seasoning mixed with garlic powder and onion powder. Let sit for ½ hour.
When ready to cook, Preheat oven to 400 degrees F. Bring chops to room temperature.
In a large ovenproof skillet, heat 2 tbsp of extra virgin olive oil over MED-HIGH heat. When the oil begins to smoke, add chops and brown on both sides, 3-4 minutes per side. Transfer to a plate.
Add remaining oil to the skillet, add peppers, chile, onion and garlic and cook to soften, about 5 minutes. Add tomato paste and stir 1 minute. Deglaze pan with wine and stir in broth. Nestle pork into the pan and move the peppers and onions on top of the chops. Place in the oven and roast until the pork is cooked through and still juicy, about 10 minutes.
*original asked for just salt and pepper
**original calls for 1 large red bell pepper
***original calls for a Fresno, which I can never find, so I used a jalapeno
Yield: 4 servings
Source: My Year in Meals by Rachael Ray
Posted by RisaG 2/20/13
Served it with some quinoa.