I love making this dish. It’s really fast, really delicious and nice to look at too.
The colors of the peppers really pop. I always take a couple pictures of the finished product because it looks so good.
For this recipe, you need an oven safe saute pan.
We’re going to be searing, sauteing and baking all in the same pan.
Why Thin Pork Chops Are a Great Option for Many Recipes
Thin pork chops can really come in handy when you need to whip up a quick dinner.
Thick pork chops are great, don’t get me wrong. But there are lots of recipes that are just made for thinner pork chops.
Fast Cooking Time
When you use thin pork chops you can usually have an entire meal cooked in 20-25 minutes. They make life easier when you have a busy day.
Thin Pork Chops are Versatile
The sky’s the limit with thick pork chops.
You can use them in so many recipes. I’ll give you some ideas at the end of the article.
Thin Pork Chops Are Cost Effective
I think buying thin pork chops can be the best way to feed the whole family without breaking the bank.
There are lots of ways to whip up a complete meal for a large crowd when using thin pork chops.
I look at cooking with thin pork chops the same way I look at cooking with chicken.
The difference is that if you know how to cook them, nice thin and tender pork chops are a lot tastier than chicken breast.
I remember when I was kid, I’d eat over at a friend’s house and the mother would make pork chops and applesauce.
It was usually an over cooked oven baked pork chop. I thought it was the worst dinner ever. Now… I will not tolerate a dry pork chop.
There are so many ways to make delicious and juicy pork chops.
Cooking pork chops is easy. Don’t be afraid of drying them out.
If you follow my cooking method you’ll end up with juicy and tender pork chops every time. You’ll be able to use thick chops or thin chops.
Here’s an easy recipe I made recently with some thin pork chops I picked up at the grocery store.
Here’s What You Need To Make This Recipe with Thin Pork Chops
These are all simple ingredients you can find at your local grocery store. I’ll give you the exact amounts and full recipe in the recipe card below.
Pork Chops
Get yourself some good looking thin pork chops. You can choose the type of pork chop you want to use for this recipe. Boneless pork chops or bone-in-porks will both work.
Potatoes
I used some russet potatoes. Just about any potato will work for this recipe.
Garlic
I always have a few heads of fresh garlic in my kitchen. Make sure you do too. It’s important in so many recipes.
Onion
Is it me or does every delicious recipe need onions? For this one I used Spanish onions. Standard yellow onions will be just fine.
For this recipe I think slicing them gets the best results.
As the onions cook down and get soft they merge perfectly with the peppers.
Bell Peppers
When I made these easy baked pork chops I used a combination of red and yellow bell peppers. I sliced them kind of thin so they’d cook faster. As they cook down they become really sweet.
Hot Peppers
My favorite pork chop recipes always involve vinegar peppers. I had an opened jar of hot cherry peppers in vinegar calling my name from the fridge.
They have the perfect amount of heat and acid.
Olive Oil
Every good recipe needs some olive oil. Especially pan-seared pork chops.
The olive oil is going to allow the pork chops to brown and create a ton of flavor.
Flour
I dredged the pork chops in all-purpose flour. It helps create a crust on the meat when you sear it and adds flavor.
Seasoning
The recipe needs Kosher salt and black pepper. There are a few steps along the way that require seasoning.
How to Make Thin Baked Pork Chops at 350 Degrees
You’ll be surprised at how easy it is to make these flavorful pork chops. Just follow these steps.
Make sure the oven is preheated at 350 degrees fahrenheit.
The first thing I did was take the pork chops out of the fridge and let them come to room temperature. I seasoned them with salt and pepper.
I got some all-purpose flour and seasoned it well with salt and pepper.
I dredged the pork chops in the flour on both sides.
I diced a couple potatoes, put them on a plate and covered them with a wet paper towel.
Then I microwaved them for 3 minutes. This trick lets them get cooked all the way through.
Then I got a large frying pan and coated the bottom with olive oil. I put the pan on medium-high heat and let the oil get nice and hot.
I added the diced potatoes to the pan and seasoned them with salt and pepper. I let them cook in the pan for about ten minutes. I turned them over a few times so they’d get brown all over.
I took another large frying pan and coated the bottom with olive oil. Then I put the pan on medium-high heat.
When the oil was hot enough I added the pork chops in a single layer to the frying pan.
I let the pork chops sear. After about 2 minutes of cooking I flipped them over.
I seared them on the other side for a couple of minutes. The goal is to get a nice golden brown crust on both sides of the pork chop.
The flour, olive oil and high temperature will create a lot of great flavor.
When the pork chops were done searing I set them aside on a plate.
I added a little more olive oil to the pan and let it get hot. I put in the sliced bell peppers and seasoned them with salt and pepper.
I let them fry for about 4 minutes, giving them a toss every so often.
Then I added a few hot cherry peppers to the pan and mixed them in with the sliced bell peppers.
When the peppers started to get soft I added the sliced onions and seasoned them with salt and pepper.
I added the chopped garlic and let it cook with the peppers and onions.
After about 6-7 minutes the onions were soft.
I poured in a good amount of white wine and cranked up the heat.
I put the seared pork chops back in the pan and nestled them into the onions, peppers and wine.
I deglaze the pan by scraping the brown bits on the bottom with a wooden spoon.
I added the potatoes to the pan and let everything simmer together for about 5 minutes.
Finally, I put the whole pan in the oven and let it bake for 10-15 minutes.
While everything is in the oven the wine will reduce and create a delicious sauce. The potatoes will soak up all the flavors from the pork, peppers and onions.
The result is a beautiful dinner and what is arguably the best pork chop recipe you’ve ever made.
What Should You Serve with the Seared and Baked Pork Chops?
There are so many great side dishes to choose from.
Sauteed Eggplant
When I made this recipe I was also in the mood to cook eggplant. I made Italian sauteed eggplant with tomato sauce. I was surprised at how good the combination was.
Pasta
You could do lasagna or baked ziti.
One of Mortadella Head’s make-ahead freezer meals would be a good side dish and can cut your cook time in half.
I make them with homemade pasta, tomato sauce, ricotta, provolone and parmesan cheese.
Salad
A simple mixed salad with a homemade vinaigrette is great.
Do I have to use thin pork chops for this recipe?
No. This recipe also works well with thick boneless pork chops or bone-in pork chops.
The thickness of the chop will just lengthen the baking time in the oven.
Print
How to Bake Pork Chops, Potatoes, Peppers and Onions
Ingredients
5–6 thin pork chops
2–3 medium sized potatoes cut into 1 inch cubes
2 yellow, orange or red bell pepper cut into 1 inch strips
½ cup of hot sliced cherry peppers in vinegar
1–2 medium onions cut into 1/2 inch slices
2–3 minced garlic cloves
2 cups all purpose flour
2 cups of olive oil
1 cup white wine
salt and pepper
Instructions
- Microwave the potato cubes for 3 minutes with a wet paper towel over them. It will cook them all the way through.
- Get a large frying pan and coat the bottom with olive oil. Heat oil on medium-high heat. When the oil is hot, add potatoes to the pan in a single layer. Let the potatoes cook for about 10 minutes. Flip them a few times during the 10 minutes so they get golden brown on all sides.
- While the potatoes are cooking, dredge the pork chops on both sides in flour seasoned with salt and pepper.
- Get another large oven safe frying pan and coat the bottom with olive oil. Plan pan over medium-high heat. When the oil is hot sear the pork chops. It will be about 2-3 minutes per side to get a good crust on the outside. Transfer the seared pork chops to a plate.
- In the same pan you seared the pork chops in, add a little more olive oil if necessary. Put in the sliced peppers and season them with salt and pepper. Add the cherry pepper rings. Let the peppers cook for 4-5 minutes.
- Add the sliced onions and garlic to the pan. Season them with salt and pepper. Let them cook for 6-7 minutes.
- Put the pork chops and potatoes in the pan.
- Add the wine to the pan and crank the heat up to high. Use a wooden spoon and scrape up the brown bits on the bottom of the pan. Bring to a boil and reduce the heat to medium-low. Let everything simmer for about 5 minutes until the liquid reduces by half.
- Place the frying pan in a 350 degree preheated oven for 10-15 minutes.
- Remove from the oven and serve.
- Enjoy!
