Pan-Seared Pork Chops with Red Pepper and Caramelized Onion Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy pork chops pan-seared to a golden brown, served with a rich sauce made from roasted red bell peppers and sweet caramelized onions. This French-inspired pork recipe, ready in about 40 minutes, pairs bone-in pork chops, olive oil, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 6 oz each bone-in pork chops
• 3 tbsp olive oil
• 2 medium, roasted and diced red bell peppers
• 1 large, thinly sliced yellow onion
• 3 minced garlic cloves
• 1 cup chicken broth
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped, plus extra for garnish fresh thyme

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes per side until golden brown and cooked to 145°F internal temperature, then transfer to a plate and cover loosely with foil.
2. Step 2: Reduce heat to medium and add 1 tbsp olive oil to the same skillet. Add 1 large thinly sliced yellow onion and cook, stirring occasionally, for 10 minutes until deeply caramelized and golden.
3. Step 3: Stir in 3 minced garlic cloves and 2 diced roasted red bell peppers, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup chicken broth and 2 tbsp red wine vinegar, scraping up browned bits from the pan. Simmer the sauce for 5 minutes until it reduces and thickens slightly.
5. Step 5: Stir in 1 tbsp chopped fresh thyme, then return the pork chops to the skillet to warm through for 2 minutes. Serve pork chops topped with the red pepper and onion sauce, garnished with extra thyme.