1-1.25lbscenter cut boneless pork chops4 small chops
Black pepperto taste
1/3cupOlive Garden Italian dressing
for the veggies
1medium yellow onionsliced into half moons
2sweet bell pepperssliced into strips (I used red and orange)
2tspminced garlicabout 4 cloves
Place the pork chops in a dish and season them with Italian seasoning and black pepper. Pour Olive Garden Italian dressing over the chops, then leave them to marinate while you cook up the vegetables.
Cut up the onion, peppers, and garlic (if not using pre-minced).
Heat butter in a large nonstick skillet over medium-high heat until melted, then swirl to coat the pan.
Add the sliced onion, peppers, and garlic to the pan. Cook the veggies over medium-high heat for 7 minutes, stirring occasionally, until softened.
Move the onions and peppers out to the edges of the pan, then nestle the pork chops into the middle. Pour any marinade remaining in the dish over the chops.
Cook the pork chops over medium-high heat for 4-5 minutes per side, until cooked through to 135 degrees with a meat thermometer. (Meanwhile, continue to stir the veggies occasionally, so that they don’t stick to the bottom of the pan.)
Remove pork chops from the skillet and let them rest for 5-10 minutes before serving — allowing the pork to continue to rise to temperature, without drying out.
Serve your Olive Garden skillet pork chops smothered with sauteed onion and peppers.
Don’t worry if some of the dressing blackens onto the bottom of the pan. If you use a nonstick skillet, it should loosen right off with hot water.
Smothered Skillet Pork Chops from Mashup Mom: https://www.mashupmom.com/smothered-skillet-pork-chops/