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Pork with Sweet Pepper Relish

 Pork with Sweet Pepper Relish
From Gainesville, Florida, Lillian Julow sends this meal-in-one. Red wine, balsamic vinegar and brown sugar season the relish that perfectly complements moist pork.
4 ServingsPrep: 20 min. Cook: 35 min.


  • 2 large sweet red peppers, cut into thin rings
  • 1 large green pepper, cut into thin rings
  • 1 large red onion, thinly sliced and separated into rings
  • 2 tablespoons olive oil, divided
  • 1/2 cup dry red wine or reduced-sodium beef broth
  • 2 tablespoons brown sugar
  • 2 teaspoons balsamic vinegar
  • 4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • For pepper relish, in a large nonstick skillet coated with cooking
  • spray, cook the peppers and onion in 1 tablespoon oil for 7 minutes
  • or until onion is tender; drain. Stir in the wine or broth, brown
  • sugar and vinegar. Reduce heat to low; cook until liquid evaporates,
  • about 13 minutes. Remove vegetable mixture and keep warm.
  • Sprinkle pork chops with salt and pepper. In the same skillet, brown
  • pork in remaining oil for 3 minutes on each side. Reduce heat; cover
  • and cook for 5-6 minutes or until meat juices run clear. Serve with
  • pepper relish. Yield: 4 servings.

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Pork with Sweet Pepper Relish (continued)

Nutritional Facts: 1 pork chop with 3/4 cup relish equals 360 calories, 15 g fat (4 g saturated fat), 86 mg cholesterol, 366 mg sodium, 19 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.