Main Dish recipes

Peppered Pork Chops Recipe – #Publix4Pork @allaboutpork

It’s week two of the Good and Good for You Challenge.  Last week, we tried out the Pork Tenderloin Sliders with a Spicy Avocado Sauce.  This week, we’ve cooked with pork not just once, but twice.  First, we had pork sirloin cutlets with Greek seasoning and vegetables.   Tonight, we made the Peppered Pork Chops recipe you’ll below.  We found the recipe a little bland, because we like a lot of flavor and a bit of spice.  I suggest marinating the chops before cooking for added flavor.

Peppered Pork Chops

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4


4 boneless pork loin chops, about 3/4 inch thick
2 teaspoons black pepper, coarsely ground
1/2 teaspoon dried thyme
2 teaspoons vegetable oil
2 teaspoons Worcestershire Sauce


Coat chops with pepper and thyme.  Heat oil in a large heavy skillet over medium-high heat.  Add chops and brown 3-4 minutes per side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3 minute rest time.

Remove chops from pan, keep warm.  Add Worcestershire sauce to pan, stirring constantly to remove any pan juices and brown bits on the bottom of skillet.  Pour accumulated juices over chops and serve.


Calories: 160 calories              Protein: 20 grams                     Fat: 7 grams
Sodium: 70 milligrams           Cholesterol: 50 milligrams    Saturated Fat: 2 grams       Carbohydrates: 1 grams

Recipe courtesy of the National Pork Board & found at Pork Be Inspired.

If you have a Publix near, be sure to head in and check out the weekly specials.  Pork Spareribs are on sale this week.  Next week, we’ll be cooking up a quesadilla dish using pork cutlets.  YUM!

To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on twitter and look out for the #PublixforPork hashtag.  Connect with Pork Be Inspired on Facebook.

I have partnered with The Motherhood to bring you recipes, information, and all things pork.  As a part of this campaign, I am compensated for my time.  All thoughts and opinions remain my own, as always.

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