Skinnymixer’s Pork Chops with Peperonata features in the Chef Specials section of the cookbook SkinnyMediterranean. Pork Chops with Peperonata: juicy seared pork with a sweet, tangy capsicum and tomato sauce. A rustic Italian dinner that’s simple but full of soul.
The Pork Chops with Peperonata is a cookbook exclusive recipe…
Juicy pork chops brined for tenderness, served with a vibrant Italian peperonata (Peppers Stew) – sweet, tangy, and full of colour. Simple enough for a weeknight yet special enough to serve with a glass of red on the weekend. If you are lucky enough to have some peperonata left, serve with eggs and crumbled feta for breakfast.
This Pork Chops with Peperonata recipe is one of those no-fuss meals that feels homely and special at the same time. Peperonata is a traditional Italian side made from slow-cooked capsicum, tomato and onion — soft, sweet and tangy, with a richness that pairs perfectly with juicy pork chops.
It’s an easy weeknight dinner that looks far fancier than the effort it takes. The pork is seared until golden, the peperonata is gently simmered until silky, and together they make a colourful Mediterranean-style dish that’s perfect with mash, polenta, or crusty bread to mop up the sauce.
As always, SkinnyMediterranean includes both Thermomix® and traditional stovetop methods, so you can make it whichever way suits you best.
Why You’ll Love It
- Simple & hearty – just a handful of ingredients, big flavour.
- Mediterranean comfort – sweet peppers, tomatoes, and herbs.
- Weeknight-friendly – ready in around 30 minutes (plus pork brining time).
- Flexible – swap pork for chicken or firm white fish.
- Thermomix® & stovetop methods – both tested.
What you will need:
- 1000g pork chops or cutlets
- balsamic vinegar
- capsicum (red/yellow/green)
- cracked black pepper
- dried bay leaves
- dried oregano leaves
- garlic
- olive oil
- red bell pepper flakes
- red onion
- salt
- shallot
- sugar of choice
- tin diced tomatoes
Dietary Variations
For this recipe we have variations for:
✔️ Low Carb
✔️ Lower Calorie
✔️ Vegetarian
✔️ Low Fodmap
Want to know more about SkinnyMediterranean cookbook?
Inside SkinnyMediterranean you’ll find 60+ fresh, flavour-packed recipes inspired by Greece, Italy, France, Morocco & the Middle East — with both Thermo cooker and traditional methods included. Think share plates, vibrant salads, speedy midweek dinners, family favourites, chef specials and the most delicious sweets. We have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
This page exists to help people find what cookbook the Pork Chops with Peperonata is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
Ingredients
- 1000 g pork chops or cutlets
- balsamic vinegar
- capsicum - red/yellow/green
- cracked black pepper
- dried bay leaves
- dried oregano leaves
- garlic
- olive oil
- red bell pepper flakes
- red onion
- salt
- shallot
- sugar of choice
- tin diced tomatoes
Instructions
- This recipe is exclusive to the SkinnyMediterranean cookbook.
Nutrition
FAQs
What is peperonata?
A traditional Italian dish made with slow-cooked capsicum, onion and tomato — sweet, soft and full of flavour.
What type of pork chops work best?
Use bone-in chops for maximum flavour, or boneless for quicker cooking.
Can I make it ahead?
Yes. The peperonata can be made up to 3 days ahead and reheated. Cook the pork fresh for best texture.
Can I freeze it?
You can freeze the peperonata (not the cooked chops) for up to 2 months.
What can I serve it with?
Try it with creamy mash, roasted potatoes, polenta, or just fresh bread to soak up the sauce.