Print This Recipe Written by Chacha on Apr 11th, 2015 in Main Dish, Onions, Peppers, Pork, Pork Chops, Tomatoes | No Comments


  • 6 pork sirloin chops
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 1 each red and yellow bell pepper, sliced into strips
  • 8 cloves garlic, smashed, peeled and finely minced
  • 12 fresh sage leaves
  • ½ cup crushed tomatoes
  • 4 pickled pepperoncini, sliced, plus 1 tablespoon liquid from the jar
  • 1/2 cup dry white wine
  • ¼ cup freshly grated Parmigiano Reggiano
  • Cooked fluffy white rice, for serving


Season chops well with salt and pepper. Set aside.

Heat a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with salt and pepper and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.

Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.

Reduce the heat to medium and add the garlic, sage and tomatoes to the skillet. Cook, stirring, about 1 minute. Add the wine, stirring thoroughly, scraping the bottom of the pan with a wooden spoon, getting all the flavorful bits off the bottom. Cook one minute. Add the pepperoncini slices and their liquid. Arrange the pork in a single layer in the skillet; top with the pepper mixture and any juices that collected on the plate. Cover and cook 20 to 30 minutes. Sprinkle with the cheese. Cover and cook until the cheese is melted.

Serve over rice

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