Pan-Seared Pork Chops with Balsamic Peppers

Tonight’s dinner was a win—no leftovers and even my picky boyfriend gave it his seal of approval. This pork chops with balsamic peppers recipe is straightforward, full of fresh flavors, and makes a perfect weeknight meal when you want something impressive without a lot of fuss.

I adapted this dish from a Cooking Light Magazine recipe and made a few changes to suit our tastes and the ingredients I had on hand. The original called for pork tenderloin, but I used center-cut pork chops because the stores only had very large tenderloins and we didn’t need that much meat. The swap works beautifully: pork chops cook quickly and still stay juicy when handled properly.

A couple of notes about flavor: adding fresh rosemary to the pan right at the start and then finishing with a little more at the end gives the dish a bright, herb-forward aroma that complements the pork. Thinly sliced garlic melts into the sauce, and the combination of red and yellow bell peppers provides both sweetness and a pop of color. A splash of balsamic vinegar at the end adds a glossy finish and a pleasant tang that ties everything together.

This recipe is versatile. Serve the pork chops and peppers over roasted red potatoes, rice, or a bed of simple salad greens. If you like a bit more richness, a pat of butter stirred into the pepper mixture just before serving is delicious. For a lighter option, omit any added butter and use extra-virgin olive oil only. Anchovies are an optional secret weapon in the original recipe for depth of flavor—if you enjoy them, add a small minced anchovy when you add the garlic. If not, the dish is perfectly satisfying without them.

RECIPE

Pork Chops with Balsamic Peppers

Yield: 4 servings

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 and swirl to coat. Carefully add the pork chops to the skillet and cook for about 7 minutes on the first side, undisturbed, to develop a good sear.
Reduce the heat to medium. Flip the pork chops and add 1 teaspoon of the chopped rosemary, the sliced garlic, and the bell pepper strips to the pan. Continue cooking for about 9 minutes more, or until the peppers are tender and the pork reaches your preferred doneness (internal temperature around 145°F/63°C for medium, if checking with a thermometer).
Drizzle the balsamic vinegar over the peppers and pork, then sprinkle the remaining 1/2 teaspoon of rosemary on top. Allow the vinegar to warm and reduce slightly in the pan—this will create a glossy, flavorful coating. Remove from heat, let the chops rest a couple minutes, then serve.

Notes & Tips

Serving suggestion: 1 pork chop plus about 1/2 cup of the bell pepper mixture makes a satisfying portion. Nutrition reference from the original adaptation: Calories: 215 • Fat: 10.1 g • Carbs: 5 g • Fiber: 1.4 g • Protein: 25.2 g • WW Points+: 5 pts.

Quick tips for perfect pork chops: avoid overcrowding the pan so the chops sear instead of steam; use a meat thermometer if you want precise doneness; let the meat rest briefly before serving to retain juices. For extra color, broil the peppers briefly at the end, or roast potatoes alongside the pork for a complete meal.

Variations: Swap rosemary for thyme if you prefer a different herb profile. Add a splash of chicken broth or a pat of butter to the pan for a slightly richer sauce. For a spicy kick, include a pinch of red pepper flakes when you add the garlic and peppers.