Pork and Peppers

Pork and Peppers


  • 4 Pork Chops, boneless
  • 1/2 cup Red Onion, sliced
  • 1/2 cup Cento Marinated Pepper Strips, drained
  • 2 tsp Bellino Minced Garlic
  • 2 tsp  Basil
  • 2 tsp Rosemary
  • 2 tsp Cento Oregano
  • 4 Fresh Basil Leaves
  • 2 tbsp Cento Red Wine Vinegar
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • Cento Fine Sicilian Sea Salt, to taste
  • Cento Ground Black Pepper, to taste
  • 1 tsp Sugar


Grind dry spices with a mortar and pestle until finely ground. Apply the dry spice rub and lightly cover with oil before grilling. Grill pork over medium-high heat until internal temperature of 150F is reached. In a saucepan over medium heat, sauté onions until they start to soften. Add minced garlic and pepper strips to the onions and continue to sauté for 2 minutes. Turn off heat and add sugar. Cover grilled pork chops with sautéed onions and peppers, finish with julienne sliced fresh basil. Serves 4.

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