Skillet Pork Chops with Peppers and Onions in Savory Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 boneless pork chops (about 1 inch thick; 6–8 oz each)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour (for light dredge)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, sliced
• 2 bell peppers (1 red, 1 green), sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tbsp low-sodium soy sauce
• 2 tsp apple cider vinegar
• 1 tsp honey (optional)
• 1 tsp cornstarch + 1 tbsp water (slurry)

Do This

• 1. Pat pork dry; season with salt, pepper, and paprika; lightly coat with flour.
• 2. Sear in a hot skillet with oil, 3–4 minutes per side; remove.
• 3. Sauté onion and bell peppers with butter until tender-crisp, 6–8 minutes; add garlic 30 seconds.
• 4. Deglaze with broth, scraping browned bits; stir in soy sauce, vinegar, and honey.
• 5. Return pork; simmer covered on low until pork reaches 145°F, 6–10 minutes.
• 6. Thicken sauce with cornstarch slurry; simmer 1 minute until glossy.
• 7. Rest 3 minutes off heat; taste and adjust seasoning; serve with sauce and veggies.

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Why You’ll Love This Recipe

• One skillet, minimal cleanup, and a full, balanced dinner in about 35 minutes.
• Colorful peppers and sweet onions turn tender in a light, savory pan sauce.
• Juicy pork chops with a quick stovetop simmer that keeps them from drying out.
• Easy to pair with rice, mashed potatoes, noodles, or crusty bread for soaking up the sauce.

Grocery List

• Produce: 1 large yellow onion, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic
• Meat: 4 boneless pork chops (1 inch thick; 6–8 oz each)
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, smoked paprika, all-purpose flour, low-sodium chicken broth, low-sodium soy sauce, apple cider vinegar, honey (optional), cornstarch

Full Ingredients

Pork Chops

• 4 boneless pork chops (about 1 inch thick; 6–8 oz each)
• 1 1/4 tsp kosher salt (use 1 tsp if your soy sauce is not low-sodium)
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp all-purpose flour (for a light coating; helps browning and lightly thickens the sauce)
• 2 tbsp olive oil

Peppers and Onions

• 1 tbsp unsalted butter
• 1 large yellow onion, halved and thinly sliced (about 2 cups)
• 2 bell peppers, thinly sliced (1 red and 1 green; about 3 cups total)
• 3 cloves garlic, minced

Light Savory Sauce

• 1 cup low-sodium chicken broth
• 1 tbsp low-sodium soy sauce
• 2 tsp apple cider vinegar
• 1 tsp honey (optional; rounds out acidity and boosts the pepper sweetness)
• 1 tsp cornstarch
• 1 tbsp water

Optional for Serving

• Cooked rice, mashed potatoes, buttered egg noodles, or crusty bread
• Chopped parsley (1 tbsp) for a fresh finish (optional)

Step-by-Step Instructions

Step 1: Prep and season the pork

Pat the pork chops dry with paper towels (this helps them brown instead of steam). In a small bowl, mix together the kosher salt, black pepper, and smoked paprika. Season both sides of the pork chops evenly.

Sprinkle the flour over both sides and lightly rub it in. You want a thin dusting, not a thick batter.

Step 2: Sear the pork chops until deeply browned

Heat a large skillet (12-inch cast iron or heavy stainless steel works best) over medium-high heat for 2 minutes. Add the olive oil and swirl to coat.

Add the pork chops in a single layer. Sear for 3 to 4 minutes per side, until nicely browned. (They do not need to be cooked through yet.) Transfer the pork to a plate and keep nearby.

Step 3: Sauté the onions and peppers until tender

Reduce heat to medium. Add the butter to the same skillet. Once melted, add the sliced onion and bell peppers. Cook for 6 to 8 minutes, stirring occasionally, until the onions soften and the peppers are tender but still bright.

Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.

Step 4: Deglaze the skillet and build the sauce

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet (that’s flavor for your sauce). Stir in the soy sauce, apple cider vinegar, and honey (if using).

Bring the liquid to a gentle simmer.

Step 5: Return pork chops and simmer gently until juicy

Return the pork chops (and any juices from the plate) to the skillet, nestling them into the peppers and onions. Reduce heat to low, cover, and simmer gently for 6 to 10 minutes.

Check doneness with an instant-read thermometer inserted into the thickest part of a chop. The target is 145°F. If needed, continue simmering in 2-minute increments until the pork reaches temperature.

Step 6: Thicken to a light, glossy sauce

In a small bowl, whisk together the cornstarch and water until smooth. Push the pork chops to one side of the skillet (or temporarily remove them to the plate), then stir the cornstarch slurry into the simmering sauce.

Simmer for about 1 minute, stirring, until the sauce lightly thickens and looks glossy. Return the pork to the sauce if you moved it.

Step 7: Rest briefly, taste, and serve

Turn off the heat and let the skillet sit for 3 minutes (this helps the pork stay juicy). Taste the sauce and add a pinch more salt or a few grinds of pepper if needed.

Spoon peppers, onions, and sauce over the pork chops. Serve hot with rice, mashed potatoes, noodles, or bread to soak up the savory pan sauce.

Pro Tips

• Don’t overcook the pork: Pull at 145°F and rest 3 minutes. Pork chops dry out quickly if simmered too long.
• Slice veggies evenly: Similar thickness onions and peppers soften at the same pace and look prettier on the plate.
• Use the browned bits: Scraping the skillet when you add broth is what gives the sauce a rich, homestyle taste without heavy cream.
• Keep the simmer gentle: A low simmer prevents the chops from tightening up and turning tough.
• Adjust the sauce: For more tang, add 1 extra tsp vinegar; for more savory depth, add 1 extra tsp soy sauce.

Variations

• Mushroom addition: Add 8 oz sliced cremini mushrooms with the onions and peppers; sauté until browned before adding garlic.
• Spicy-sweet version: Add 1/4 tsp crushed red pepper flakes and increase honey to 2 tsp.
• Bone-in pork chops: Use 1 to 1 1/4-inch bone-in chops; sear the same, then plan on 10 to 14 minutes of gentle covered simmer to reach 145°F.

Storage & Make-Ahead

Cool leftovers within 2 hours, then store pork, peppers, onions, and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or water (1–2 tbsp) until the pork reaches 165°F for reheating safety. For make-ahead prep, slice the onions and peppers up to 24 hours in advance and store them refrigerated; mix the seasoning blend ahead as well.

Nutrition (per serving)

Approximate, per 1 pork chop with peppers/onions and sauce (without sides): 390 calories, 34 g protein, 22 g fat, 14 g carbohydrates, 3 g fiber, 7 g sugar, 780 mg sodium.