Festive Baked Pork Chops with Peppers

This dish is high in lean protein and packed with vitamin C from the colorful bell peppers, making it a satisfying and nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 6 lean center-cut pork chops (1/2-inch thick) · 1524 kcal in the whole recipe
• 1 medium onion, thinly sliced · 44 kcal in the whole recipe
• 1/2 cup green pepper, chopped · 17 kcal in the whole recipe
• 1/2 cup red pepper, chopped · 23 kcal in the whole recipe
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt

Method

1. Trim any excess fat from the pork chops and place them in a 13x9 inch baking pan.

   

2. Top the chops evenly with the sliced onion, green pepper, and red pepper, then season with salt and black pepper.

   

3. Cover the pan and refrigerate for 1 hour to let the flavors blend.

   

4. Preheat your oven to 375°F (190°C). Bake the covered pan for 30 minutes.

   

5. Uncover, carefully turn the chops over, spoon the onions and peppers back on top, and bake covered for another 15 minutes until the internal temperature reaches 145°F (63°C).

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.