No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Pork Rib Chops with Sweet Peppers and Basil

  • prep: 30 mins
    total time: 30 mins
  • servings: 4
Photography: David Malosh

Ingredients

  • 4 bone-in pork rib chops (each about 8 ounces and about 1/2 inch thick)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound sweet peppers (3 or 4), such as red and yellow bell peppers, stems and ribs discarded, sliced crosswise into 1/4-inch-thick rings
  • 1 medium red onion, sliced crosswise into 1/4-inch-thick rounds
  • 2 sprigs fresh basil, plus small basil leaves, for garnish
  • 1/4 cup cider vinegar

Directions

  1. Step 1

    Season chops with 1 tablespoon salt and 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides, about 5 minutes total. Transfer to a plate.

  2. Step 2

    Reduce heat to medium and add remaining tablespoon oil to skillet. Cook peppers, onion, and basil, gently stirring occasionally, until vegetables soften and turn golden in places, about 7 minutes. Return chops along with any accumulated juices on plate to skillet, placing them on top of vegetables. Add vinegar, cover, and cook until a thermometer inserted into thickest part of chops (do not touch bone) reaches 145 degrees, about 3 minutes.

  3. Step 3

    Discard basil sprigs and divide chops and vegetables evenly among 4 plates. Garnish with basil leaves.

Source
Martha Stewart Living, July 2013