Ingredients

The following ingredients have 4 Servings
  • 4 center-cut pork loin chops, each about 1 inch thick, trimmed of excess fat
  • Sea salt and freshly ground pepper, to taste
  • 2 Tbs. extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 1 lb. red bell peppers, seeded and cut lengthwise into narrow strips
  • 1 large green bell pepper, seeded and cut lengthwise into narrow strips
  • 1 large yellow bell pepper, seeded and cut lengthwise into narrow strips
  • 1 Tbs. chopped fresh oregano, or 1 tsp. dried oregano
  • 2 Tbs. red wine vinegar
  • 1/4 cup oil-cured black olives, pitted and quartered

Instruction

  • Pat the pork chops dry with paper towels. Season with salt and pepper.
  • In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes per side. Transfer the chops to a plate and cover loosely with aluminum foil.
  • Warm the remaining 1 Tbs. olive oil in the pan. Add the onion and cook, stirring often, until translucent, about 4 minutes. Add the bell peppers, season with salt and pepper, and cook, stirring often, until the peppers are tender but not soft, about 5 minutes. Add the oregano and vinegar.
  • Return the chops to the pan along with any accumulated juices, and smother them with the onion and peppers. Cover the pan, reduce the heat to medium-low, and simmer until the peppers are soft and the chops are tender but still pale pink and juicy when cut into the center with a knife, about 15 minutes. Stir the olives into the sauce.
  • Transfer the chops to a warmed platter or individual plates, spoon the olives and peppers over the top and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma <i>Essentials of Mediterranean Cooking,</i> by Charity Ferreira, Dana Jacobi & Carolyn Miller (Oxmoor House, 2008).