Fajita-style spiced pork chops, cooked with sliced peppers in one skillet. This 30-minute meal is an easy weeknight meal for even your busiest days!
- 2 tablespoons oil, divided
- 1 small red onion, sliced
- 1 poblano pepper, sliced
- 3 bell peppers (any color), sliced
- 4 boneless pork chops
- 1 1/2 teaspoons salt
- 1 tablespoon + 1 teaspoon house seasoning (see note)
- Preheat oven to 375.
- Heat 1 tablespoon oil in a large skillet over medium heat.
- Add 1 sliced red onion, 1 sliced poblano pepper and 3 sliced bell peppers. Cook for about 10 minutes, until onions and pepper are soft and start to brown/char. Remove from pan and set aside.
- While peppers cook, pat 4 boneless pork chops dry with a paper towel and sprinkle with 1 1/2 teaspoons of salt all over. Rub each with 1 teaspoon of seasoning on one side only.
- Add remaining 1 tablespoon of oil to pan. Add pork chops, seasoned side down. Let cook for 2-3 minutes, until browned.
- Flip pork chops and add peppers back to pan, arranging them around chops (as opposed to on top) as much as possible.
- Put pan in oven and bake for 5-10 minutes, until pork chops register 145 degrees.
- Let rest for 5 minutes before serving.
- If you don’t happen to have house seasoning on hand, mix the following together: 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/4 teaspoon ground coriander, pinch of cayenne pepper
- I highly recommend getting a meat thermometer so you can cook the pork chops to the right temperature. If you don’t have one, just check them after 5 minutes by cutting into one. You don’t want them to be pink at all on the inside!