Pepperoncini Pork Chops with Tomatoes & Mushrooms
30 minute Pepperoncini Pork Chops with Tomatoes & Mushrooms are the perfect weeknight dinner recipe, delivering a maximum explosion of flavor from a minimum outlay of effort! Naturally low carb and gluten free, to boot.
Servings 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 lb thin sliced boneless pork chops 4-5 chops
- 8 oz white or baby bella mushrooms sliced into half moons
- 1 medium yellow onion sliced
- Sea salt to taste
- Black pepper to taste
- 1 tablespoon butter
- 2 teaspoon minced garlic about 4 small cloves
- 1 can diced tomatoes
- 10-14 pepperoncini sliced (see Note)
- ¼ cup of the liquid from the jar of peppers see Note
Instructions
- Cut up the onion and mushrooms.
- Heat olive oil in a large skillet over medium-high heat for about one minute.
- Add the onions and mushrooms and cook for four minutes over medium-high heat, stirring occasionally, or until they start to brown and soften.
- Meanwhile: Season the pork chops on both sides with salt & pepper.
- Move the veggies over and nestle the pork chops into the pan with the onion and mushrooms.
- Cook up the chops over medium-high heat for about four minutes a side, or until nicely browned and cooked through to 135 degrees. (Be careful not to overcook these, since the thin sliced chops cook through pretty quickly — and, stir the mushrooms and onions when you flip over the chops.)
- While the pork chops are cooking, slice up your pepperoncini and discard the stems.
- Remove the pork chops from the pan and let them rest on a separate plate.
- Reduce heat to medium-low. Add the butter and garlic to your skillet and saute briefly.
- Stir in the tomatoes, peppers, and liquid from the jar of pepperoncini.
- Cover the pan and simmer over medium-low heat for ten minutes to help meld the flavors and reduce the sauce.
- Add the chops back into the pan just until heated through again, then serve these topped with the tomato-pepperoncini mixture.
Notes
Note: The pepperoncini in my jar were fairly small and I sliced up 14 of them, or about half the jar. Adjust the amount of pepperoncini and liquid from the jar that you use to your own taste, depending on how spicy & tangy you want the final tomato-mushroom-pepperoncini topping to be.