Baked pork chops with green peppers and onions

As I’m finishing shooting the video for this recipe my father follows his nose into the kitchen, “OH, That’s a really good meal!” he tells me. I know Dad, it’s for you.

Table of Contents Show

CHEF JESSE’S STRIP STEAK CHEF JESSE’S PORK TENDERLOIN
SUMMER SALAD DUO BRUSCHETTA STONE FRUIT COBBLER
Do you cover pork chops when baking in the oven?
Is it better to bake pork chops at 350 or 400?
How long does it take to bake pork chops in the oven?
How long do you cook pork chops in the oven at 350?

Our usual tradition of having Chef Jesse Jones share a Father’s Day recipe was obviously postponed because of the ongoing coronavirus pandemic SO…I simply asked my dad what he would like. My mother’s made this dish for years, and like pretty much everything my family makes, the recipe comes to me in terms of, “a little of this, a little of that.” We don’t measure. But that actually works out well for you! Because it means you can really put as much or as little of something as you want, and you’re not going to make a mistake! It really is the beauty of cooking - you’re not gonna mess it up!

I think a lot of Italian families have some version of this dish, and like I said, you can add and subtract things. If my mother has baby potatoes in the house, she’ll quarter those and toss them in the pan too. I like roasting them off separately so they’re crispy and then using them to soak up the pan juices on my plate. You can use spicy peppers instead of fried if you prefer. Or go even more mild and use sliced bell pepper! You could use a different vinegar (red or white wine vinegar would be good), or any other variation you think might be delicious. Better yet, ask dad!

I hope you all enjoy this meal with whoever is the “dad” in your life! Happy Father’s Day!

CHEF JESSE’S STRIP STEAK CHEF JESSE’S PORK TENDERLOIN

SUMMER SALAD DUO BRUSCHETTA STONE FRUIT COBBLER

Pork Chops with Peppers & Onions
Serves 4

4 boneless pork chops (bone-in will work too), approx. 2lb. total
1 Tbs. olive oil
1 small yellow onion, sliced
2 Tbs. DeNigris Balsamic vinegar
3/4 C. fried peppers
salt & pepper

Preheat the oven to 375°F. Heat a medium, oven-safe skillet over medium-high heat. Season the pork chops generously on both sides with salt and pepper.

Add the olive oil to the pan and sauté the onion until softened, 3-5 minutes. Add the pork chops to the pan and brown on both sides, about 3 minutes per side.

Drizzle the pork chops with balsamic vinegar. Add the peppers on top of the pork.

Transfer the pan to the oven and cook for 30-40 minutes, depending on the weight of the pork chops. If you have a meat thermometer, internal temperature should be between 145° - 160°F.

Serve with potatoes or bread and a salad.

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Pork Chop and Rice, Tomato, Green Pepper, Onion Bake

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Do you cover pork chops when baking in the oven?

Bake pork chops uncovered first (more on the timings below) at 350 degrees Fahrenheit. Once they're done (the safe internal temperature is 145 degrees Fahrenheit), remove and cover them with foil. Let the chops stand three minutes before serving.

Is it better to bake pork chops at 350 or 400?

350 F is one of the most suitable temperatures for baking pork chops. By cooking the chops slowly at 350 F, they remain tender and juicy rather than drying out.