Seared pork chops cooked with sweet, spicy and tangy peppers in a wine and stock based sauce!
I have come across this dish in a couple restaurants and it easily became a favorite of mine 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
I hope you enjoy it as much as I 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
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 the oven and cook an additional 3 minutes
Remove the chops from the pan and set aside
Next we will need 1 red bell pepper, 5 mild cherry peppers, 5 pepperoncini peppers and 3 garlic cloves
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
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
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
Add the wine 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 the flour and stir to combine
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!
Enjoy!!!
Simply Sundays! ~ Pork & Peppers
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
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
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