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Servings: 4

Total Time: 30 minutes

  • 4 boneless pork loin chops, about 1-inch thick
  • 2 tsp olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 Tbsp tomato paste
  • 2 bell peppers
  • 1 yellow onion
  • 4 clove garlic
  • 1/2 cup dry red wine


  1. In a large nonstick skillet over medium heat, warm oil.
  2. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side.
  3. Remove chops to a plate and set aside.
  4. Add tomato paste to skillet and cook, stirring, for 15 seconds.
  5. Cut onions and peppers into 1/4 inch slices and add to skillet.
  6. Cook, stirring occasionally until vegetables are starting to brown, about 3 minutes.
  7. Add thinly sliced garlic and cook, stirring occasionally, for 1 minute.
  8. Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet.
  9. Return chops to skillet, nestling them in the liquid, and reduce to a simmer.
  10. Cover and cook 4 minutes.
  11. Turn chops, cover, and cook until internal temperature reaches
  12. 145 degrees Fahrenheit, followed by a 3-minute rest time.
  13. Serve pork with pepper and onion mixture spooned on top.
  14. To vary the recipe, try using bone-in chops. White wine, chicken broth, or vegetable broth can be used instead of red wine. You can also swap other vegetables for the peppers - try green and yellow zucchini, mixed mushrooms, or broccoli florets.


Calories: 360 calories Protein: 45 grams Fat: 10 grams Sodium: 320 milligrams Cholesterol: 110 milligrams Saturated Fat: 3 grams Carbohydrates: 10 grams Fiber: 2 grams

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