1 Tablespoon Extra Virgin Olive Oil
4 boneless pork chops (about 1 1/2 ” thick)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3 garlic cloves, minced
1 teaspoon Herbes de Provence seasoning or Italian Seasoning
1/2 cup low sodium organic chicken stock
sea salt and fresh ground pepper
Bring Pork chops to room temperature. Season both sides with salt and pepper. Heat olive oil in a large skillet. Add pork chops and cook approximately 5 minutes per side. Transfer to a plate and cover with tin foil.
Add a little more olive oil to the skillet. Add peppers, onions, and garlic. Season with sea salt. pepper, and Herbes de Provence. Stir to combine and saute for 5 minutes. Add chicken stock to deglaze the pan, scraping up brown bits. Add accumulated juices from the dish with the pork to the pan. Let cook a couple of minutes to reduce.
Top pork with the peppers and onions.
Super quick and easy weeknight dinner! Enjoy!
I served the pork with brown rice and Broccolini with white beans.