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
Method:
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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.
