A vibrant, nutrient-dense skillet meal featuring lean protein and antioxidant-rich peppers, finished with a bright, insulin-friendly balsamic glaze.
Ingredients
- 4 center-cut pork chops (approximately 1-inch thick)
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. fresh rosemary, finely chopped and divided
- 3 garlic cloves, thinly sliced into “chips”
- 1 large red bell pepper, cut into 1 1/2-inch strips
- 1 large yellow or orange bell pepper, cut into 1 1/2-inch strips
- 2 tsp. high-quality balsamic vinegar
Recommended Ingredients:
Aged Balsamic Vinegar: [View on Amazon →]
*Expert Tip: A high-quality, viscous balsamic adds depth and natural sweetness without the need for refined sugars.
Preparation Instructions
- Heat a large, heavy-bottomed skillet over medium-high heat. Season the pork chops uniformly with salt and black pepper.
- Incorporate the extra-virgin olive oil into the pan, swirling to create a non-stick surface. Place the pork in the skillet and sear for 7 minutes to develop a savory Maillard crust.
- Reduce the heat to medium and flip the chops. Add 1 teaspoon of the fresh rosemary, the sliced garlic, and the bell pepper strips.
- Continue cooking for approximately 9 minutes. The peppers should reach a tender-crisp consistency while the pork reaches a safe internal temperature of 145°F.
- Drizzle the balsamic vinegar over the pork and peppers, then garnish with the remaining 1/2 teaspoon of fresh rosemary for a bright aromatic finish.
Kitchen Tech:
12-Inch Cast Iron Skillet: [View on Amazon →]
*Expert Tip: Cast iron retains heat exceptionally well, ensuring the pork chops sear perfectly without drying out.
Professional Culinary Notes
Storage:
Keep leftovers in an airtight glass container in the refrigerator for up to 3 days. To maintain the texture of the peppers, reheat gently in a skillet over low heat rather than using a microwave.
Freezing:
While the pork chops can be frozen for up to 2 months, bell peppers contain high water content and may become soft upon thawing. For the highest nutrient density and best texture, this dish is best served fresh.
