Pork

Pork and Peppers

I have had variations of this dish in multiple restaurants over the years and I just love it

I especially like it because it is simple and rustic and that speaks to me when it comes to food

Of course, when I have had something enough times to call it a favorite it is time for me to make my own version

Now I have had it served with just spicy peppers or just sweet and sometimes a combo but we decided the combo was the way to go

I hope you enjoy it as much as we do!

Preheat your oven to 450 F

Let’s start off with the pork

We are using 4 bone-in center cut pork chops that we have removed any excess fat from

20180202_181542

Season with kosher salt and ground black pepper

20180202_181816

Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat and add in the chops

Sprinkle the back side with kosher salt and ground black pepper

20180202_184509

Sear for 3 minutes

Flip and sear for another 3 minutes

Place the pan in the oven and cook an additional 3 minutes

Remove the chops from the pan and set aside

20180202_184912

Next we will need 1 red bell pepper, 5 mild cherry peppers, 5 pepperoncini peppers and 3 garlic cloves

20180202_182819

Remove the stem, ribs and seeds from the bell pepper and chop

Remove the stem and most of the seeds from the cherry peppers and pepperoncini peppers and slice

Peel and slice the garlic

20180202_183716

Melt 2 tablespoons of butter in the pan you cooked the pork in over medium heat

20180202_185743

Add in the peppers and garlic

20180202_185919

Saute for 4-6 minutes

20180202_190442

Next we will need 1/2 cup of dry white wine (like a Chardonnay), 1/4 cup of flour and 1 cup of chicken stock

Click on our link to make Homemade Chicken Stock

20180202_190354

Add the wine to the peppers

20180202_190449

Bring the wine to a boil then reduce to a simmer and cook 6-8 minutes

You want the wine to reduce by half and the alcohol to cook off

20180202_190943

Sprinkle with the flour and stir to combine

20180202_190958

Add the stock next and stir

Bring to a boil then reduce to a simmer and cook 4-6 minutes allowing the sauce to thicken slightly

Nestle the pork chops back in and cover with the pepper sauce

Heat for 4-6 minutes to warm up the chops and meld the flavors

Serve topped with the pepper sauce!

20180202_194222 (1)

Enjoy!!!

Simply Sundays! ~ Pork and Peppers

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

4 bone-in pork chops

kosher salt

ground black pepper

2 tablespoons of olive oil

1 red bell pepper

5 mild cherry peppers

5 pepperoncini peppers

3 garlic cloves

2 tablespoons of butter

1/2 cup of dry white wine (like a Chardonnay)

1/4 cup of flour

1 cup of chicken stock

Directions

Remove any excess fat from 4 bone-in pork chops.  Season with kosher salt and ground black pepper.  Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat and add in the chops.  Sprinkle the back side with kosher salt and ground black pepper

Sear for 3 minutes.  Flip and sear for another 3 minutes.  Place the pan in a 450 F preheated oven and cook an additional 3 minutes.  Remove the chops from the pan and set aside

Remove the stem, ribs and seeds from 1 red bell pepper and chop.  Remove the stem and most of the seeds from 5 mild cherry peppers and 5 pepperoncini peppers and slice.  Peel and slice 3 garlic cloves

Melt 2 tablespoons of butter in the pan you cooked the pork in over medium heat.  Add in the peppers and garlic.  Saute for 4-6 minutes

Add 1/2 cup of dry white wine (like a Chardonnay) to the peppers.  Bring the wine to a boil then reduce to a simmer and cook 6-8 minutes.  You want the wine to reduce by half and the alcohol to cook off.  Sprinkle with 1/4 cup of flour and stir to combine

Add 1 cup of chicken stock next and stir.  Bring to a boil then reduce to a simmer and cook 4-6 minutes allowing the sauce to thicken slightly.  Nestle the pork chops back in and cover with the pepper sauce.  Heat for 4-6 minutes to warm up the chops and meld the flavors.  Serve topped with the pepper sauce

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

© Simply Sundays 2018
All rights reserved

0 comments on “Pork and Peppers

Leave a Reply

%d bloggers like this: