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Pan-Seared Pork Chops with Pickled Peppers


  • 2 (1″-thick) bone-in pork chops
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. olive oil
  • 5 cloves garlic, thinly sliced
  • 12 pickled cherry peppers, mix of spicy and sweet to taste, halved
  • 1/4 cup dry white wine
  • 1/4 cup chicken, beef, or vegetable stock
--> Preheat oven to 425. Season pork chops on both sides with salt and pepper. Heat two tablespoons olive oil in a large cast iron skillet over medium-high heat. Add pork chops and brown on both sides, about 8 minutes total. Transfer pan to hot oven to finish cooking, about 18-20 minutes. Remove from oven and transfer chops to a plate to rest. Meanwhile, return pan to stovetop over medium heat. Add remaining oil, garlic, and hot peppers. Cook unil garlic just begins to brown, about 3 minutes. Raise heat to high, and add wine and stock. Reduce sauce by half, about 3 minutes more. Spoon sauce over pork chops and serve.

Recipe from>>>saveur
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