Teriyaki-Glazed Pork Chops with Caponata-Style Veg

Ingredients

• 2 pieces pork chops (boneless or bone-in)
• 2 tbsp olive oil
• 1/2 medium onion
• 1 medium bell pepper
• 1 medium zucchini
• 2 cloves garlic
• 1/2 cup canned crushed tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp capers(optional)
• 1/3 cup teriyaki sauce
• 1 tbsp soy sauce(optional)
• 1 tbsp lemon juice(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork chops dry and season with salt and black pepper. Slice onion and bell pepper; dice zucchini. Mince garlic.

2. 2

   Cook vegetables (about 8 minutes): Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté onion and bell pepper until beginning to soften, 3–4 minutes. Add zucchini and cook 3–4 minutes more. Stir in garlic for 30 seconds.

3. 3

   Build caponata-style sauce (about 5 minutes): Add crushed tomatoes, balsamic vinegar, capers (if using), and red pepper flakes (if using). Simmer until slightly thickened, about 4–5 minutes. Transfer to a plate and cover to keep warm.

4. 4

   Glaze pork chops (about 12 minutes total): Wipe out the skillet if needed, add remaining 1 tbsp olive oil, and sear pork chops over medium-high heat until browned, about 3–4 minutes per side. Reduce heat to medium. Add teriyaki sauce (and soy sauce/lemon juice if using) and spoon over chops until glossy and cooked through, about 4–6 minutes. If sauce is too thin, simmer 1–2 minutes longer.

5. 5

   Serve (about 1 minute): Spoon caponata-style veg alongside or over the pork chops and spoon any remaining teriyaki glaze on top.