“Skillet pork chops with onions, peppers, mushrooms and a fire roasted tomato sauce over white rice...can you say "YUMMY"! This is a quick and easy meal that tastes like you spent hours making it when you really just added everything to one skillet and let it simmer.”
READY IN:
30mins
SERVES:
4
YIELD:
4 pork chops
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large non-stick skillet on med-high heat.
  2. Season the pork chops with the garlic salt and add to the pan.
  3. Brown the pork chops for several minutes, turning once to brown both sides.
  4. Add the peppers, onions and mushrooms to the skillet and cook them until they get soft but not browned, you may need a little more olive oil.
  5. Add the red wine, stir and bring to a boil for a couple minutes to burn off the alcohol.
  6. Add the diced tomatoes, water and chicken base, stir and bring back to a boil for a couple minutes.
  7. Stir in the butter until it melts, cover, reduce heat to low and simmer for about 10 minutes to finish cooking the pork chops.

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