Pan-Seared Pork Chops with Balsamic Peppers

Tonight’s dinner was a hit — no leftovers and my picky boyfriend gave it his official stamp of approval. This easy, flavorful pork chops with balsamic peppers recipe is adapted from a Cooking Light Magazine idea and works beautifully as a simple weeknight main. I used center-cut pork chops because tenderloins at the store were oversized for two people, but both cuts are excellent with this preparation.

The combination of fresh rosemary and garlic added early in the cooking, with a little fresh rosemary added at the end, gives a bright herb finish that complements the pork. Sweet red and yellow bell peppers sautéed until tender add color and natural sweetness that balance the tang of the balsamic vinegar. I served the pork and peppers alongside roasted red potatoes seasoned with the same rosemary; the flavors paired perfectly.

RECIPE

Pork Chops with Balsamic Peppers

Yield:
4 servings

4 from 1 review

Ingredients

4 center-cut pork chops
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 1/2 tsp chopped fresh rosemary, divided
3 garlic cloves, thinly sliced
1 red bell pepper, cut into 1 1/2-inch strips
1 yellow or orange bell pepper, cut into 1 1/2-inch strips
2 tsp balsamic vinegar

Instructions

Heat a large skillet over medium-high heat. Pat the pork chops dry and season both sides with the salt and freshly ground black pepper.
Add the extra-virgin olive oil to the hot pan, swirling to coat the surface. Place the pork chops in the skillet and cook for about 7 minutes on the first side, undisturbed, to develop a golden sear.
Reduce the heat to medium, flip the pork chops, and add 1 teaspoon of the chopped fresh rosemary, the thinly sliced garlic, and the red and yellow bell pepper strips to the pan. Continue to cook for about 9 minutes, or until the peppers are tender and the pork reaches your desired doneness (internal temperature for pork should be cooked to at least 145°F / 63°C and allowed to rest).
Drizzle the balsamic vinegar over the pork and peppers, sprinkle with the remaining 1/2 teaspoon of rosemary, and let the flavors meld for a minute. Remove the pork chops from the heat, let them rest briefly, then serve topped with the balsamic peppers.

Notes

Serving size: 1 pork chop plus 1/2 cup bell pepper mixture. Approximate nutrition per serving: Calories 215 • Fat 10.1 g • Carbs 5 g • Fiber 1.4 g • Protein 25.2 g • WW Points+: 5 pts.

Tips, Variations, and Serving Suggestions

This recipe is very adaptable. If you prefer a slightly sweeter balsamic flavor, use a tablespoon of aged balsamic glaze instead of the vinegar. For a little heat, add a pinch of crushed red pepper flakes when you add the garlic and peppers. If you’re cooking thicker pork chops, consider finishing them in a preheated 350°F (175°C) oven for 5–7 minutes after searing to ensure even doneness.

Fresh rosemary delivers the best aroma and flavor here; if you only have dried rosemary, use about one-third of the fresh amount and crush it lightly between your fingers before adding. You can swap pork chops for boneless pork tenderloin medallions, or try bone-in chops for extra richness — adjust cooking time as needed.

Pair these pork chops with roasted potatoes, mashed cauliflower, a simple green salad, or steamed green beans. Leftovers make a great sandwich filling or topping for grain bowls the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in a 325°F (160°C) oven until warmed through to preserve texture and prevent the pork from drying out.