Print This Recipe Written by Chacha on Sep 12th, 2015 in Dairy, Gluten-Free, Herbs, Main Dish, Onions, Peppers, Pork | No Comments
  • Good-quality paprika
  • Freshly ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 loin pork chops
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely sliced
  • 4 large cloves garlic, smashed, peeled and finely chopped
  • 1 red bell pepper, cored, seeded and sliced
  • 1 orange or yellow bell pepper, cored, seeded and sliced
  • 1 bay leaf
  • 1/3 cup chicken stock (preferably homemade)
  • 2 sprigs fresh thyme
  • 1/4 cup port
  • 1/4 cup sour cream
  • 2 tablespoons cream
  • Freshly chopped cilantro (leaves only), to taste, for garnish

Directions

Season pork well on both side with paprika, cumin, salt and pepper to taste. Set aside.

Heat oil in a skillet large enough to hold the chops over medium-high heat.

Place chops in the skillet. Sauté 5 minutes per side, or until golden brown.

Remove chops from the skillet and keep warm under a foil tent. Add onions to skillet and cook until transparent. Add peppers and garlic. Season with salt and pepper to taste. Cook 3 minutes. Add port, stock, bay leaf and thyme. Stir with a wooden spoon to dissolve all the flavorful brown particles that cling to the bottom of the skillet. Bring to a boil. Return chops to skillet. Cover. Lower the heat. Cook 12 minutes. Flip the chops (Note: Rotate the chops top to bottom if using a smaller pan). Cook covered until tender, about 8 minutes.

Transfer chops to a serving plate and keep warm under a foil tent. Add sour cream and cream to skillet and stir constantly until it binds with the sauce. Spoons sauce over the chops. Sprinkle with cilantro. Serve immediately with fluffy white rice on the side.

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