Pork Chops with Peperonata
Pork Chops with Peperonata Nearly every region of Italy has its version of peperonata–sautéed sweet peppers that are usually served as a contorno, or side
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Ingredients
- 4 center-cut pork loin chops, each about 1 inch thick, trimmed of excess fat
- Sea salt
- freshly ground pepper
- 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
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