Serves 6
268 cal · 125 min
Baked Pork Chops with Peppers and Onions
Recipe GLPR21c3e95a523d0e
Tender, lean pork chops baked with a colorful medley of sautéed onions and bell peppers. This simple yet flavorful dish is seasoned with salt and black pepper, then slow-baked until the meat is juicy and cooked through. Perfect for a wholesome family dinner that comes together with minimal effort.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 lean center-cut pork chops, 1/2-inch thick
1 medium onion, thinly sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions
Wash your hands thoroughly with soap and warm water. Pat the pork chops dry with paper towels and trim away any visible fat from the edges.
Arrange the trimmed pork chops in a single layer in a 13x9 inch baking dish.
Layer the sliced onions and chopped green and red bell peppers evenly over the top of the pork chops.
Sprinkle the salt and black pepper over the vegetables and meat.
Cover the baking dish with plastic wrap or aluminum foil and refrigerate for 1 hour to allow the flavors to meld.
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and place it in the preheated oven.
Bake covered for 30 minutes.
Remove the foil and carefully flip each pork chop. Redistribute the onions and peppers over the top of the meat and re-cover with foil.
Continue baking for an additional 15 minutes, then check the internal temperature of the thickest pork chop with a meat thermometer. The pork should reach an internal temperature of 145°F (63°C). If needed, bake for a few more minutes until this temperature is reached.
Remove from the oven and serve hot, topped with the cooked onions and peppers.
