Photo: Sam Loyd
Pork Chops with Peperonata
10 ingredients
Serves 4.
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Nearly every region of Italy has its version of peperonata–sautéed sweet peppers that are usually served as a
Estimated Nutrition (whole recipe, rough)
485
Calories
31g
Protein
29g
Fat
25g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes