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Pepper Pork Chops
25 min 
Prep 15 min 
Serves 4
Ingredients
- For Pork Chops:
- 4 Ribeye or bone-in pork chops
- 1 tbsp. olive oil
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. Creole seasoning
- 1/2 tsp. black pepper
- 2 tbsp. Worcestershire sauce
- 2 bell peppers (different colors), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- For Gravy:
- 3 cups chicken stock
- 2 tbsp. soy sauce
- 2 tbsp. onion powder
- 2 tbsp. garlic powder
- 1 tbsp. Creole seasoning
Ingredients
- For Pork Chops:
- 4 Ribeye or bone-in pork chops
- 1 tbsp. olive oil
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. Creole seasoning
- 1/2 tsp. black pepper
- 2 tbsp. Worcestershire sauce
- 2 bell peppers (different colors), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- For Gravy:
- 3 cups chicken stock
- 2 tbsp. soy sauce
- 2 tbsp. onion powder
- 2 tbsp. garlic powder
- 1 tbsp. Creole seasoning
Directions
Preheat your oven to 400 degrees F.
In a small bowl, mix onion powder, garlic powder, Creole seasoning, and black pepper. Rub the spice mixture evenly over the pork chops.
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork chops on both sides until browned. Remove pork chops from heat and set to the side.
In the same skillet, add 2 tablespoons of olive oil. Add sliced bell peppers, sliced onion, and minced garlic. Saute until the vegetables are tender.
In a bowl, mix chicken stock, soy sauce, onion powder, garlic powder, Creole seasoning. Pour the sauce mixture over the sautéed vegetables. Stir well.
Add the seared pork chops back to the skillet with the pepper sauce. Transfer the skillet to the preheated oven. Bake for about 20–25 minutes or until the pork chops reach an internal temperature of 145–160 degrees F with a 3-minute rest. Serve over white rice with gravy drizzled on top.