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Pork chops with marinated capsicums

The ribs with capsicums in a pan are a typically summer second course that obviously is prepared in a pan and not in the oven given the heat of the season.


  • 4 pork chops

  • Extra-virgin olive oil

  • Salt and pepper

  • 1 Marinated Roasted Capsicum

Conversion table: click here


๐Ÿท Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc

๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Cuisine: Italian ๐Ÿ‡ฎ๐Ÿ‡น

๐Ÿ‘จโ€๐Ÿ‘ฉโ€๐Ÿ‘งโ€๐Ÿ‘ง Yield: 4 servings

โฐ Time

Preparation: 20 minutes

Cooking: 10 minutes

Resting :

๐Ÿ˜ฐ Level: easy

๐Ÿ’ฐ Cost (NZ): $$$$


  1. Rub the pork chops with a little olive oil and season both sides with salt and pepper.

  2. Put a splash of olive oil into a heavy large skillet over medium-high heat.

  3. Put the chops in the skillet in a single layer and pan-fry until well browned, 3โ€“5 minutes per side. If using thin-cut chops, transfer them to a platter. If cooking thick-cut pork chops, reduce the heat to medium and continue cooking the chops until the juices run clear when pierced near the bone, 3โ€“5 minutes, then transfer to a platter.

  4. Season the chops with a little salt and pepper. Spoon the marinated capsicum and their juices over the pork chops. Serve warm or at room temperature.

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