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Pork Chops with Vinegar & Peppers

Contributed by: Mary

Pork chops are quickly brined for this recipe.

What you need

  1. 1 cup sugar
  2. Table salt
  3. 4 bone-in pork rib chops, each 3/4 to 1 inch thick and 7-9 ounces
  4. Ground black pepper
  5. 2 Tbl olive oil
  6. 1 large onion, chopped fine
  7. 1 large red bell pepper, stemmed, seeded and cut into 1/4 inch wide strips
  8. 1 large yello bell pepper, stemmed, seeded and cut into 1/4 inch wide strips
  9. 2 anchovy fillets, minced
  10. 1 sprig fresh rosemary about 5 inches long
  11. 2 medium garlic clover, minced or pressed
  12. 3/4 cup water
  13. 1/2 cup white wine vinegar, plus optional 2 Tbl to finish sauce
  14. 2 Tbl cold unsalted butter
  15. 2 Tbl chopped fresh parsley

How to make it

  1. Preheat oven to 400º and adjust oven rack to middle position.
  2. Dissolve sugar and 1/2 cup table salt in 2 quarts water in large container
  3. Add pork chops and refrigerate for 30 minutes.
  4. Remove chops from brine, thoroughly pat dry with paper towels
  5. Season chops with 3/4 tsp pepper and set aside
  6. Add oil and heat a heavy bottomed, oven safe 12 inch skillet over medium-high heat until oil begins to smoke
  7. Swirl oil around pan, add chops and cook until well browned 3-4 minutes, using a spoon or spatula to press down to aid in browning
  8. Using tongs, turn chops and brown lightly on sedcond side - about 1 minute.
  9. Transfer chops to a large plate and set aside
  10. In the same skillet over medium-high heat, add onion and cook stirring occasionally until lightly browned and beginning to soften
  11. Add capers, anchovies and rosemary; cook stirring frequently until peppers just begin to soften
  12. Add garlic; cook stirring constantly for 30 seconds
  13. Add water and vinegar and bring to boil, scraping up browned bits with a wooden spoon. Reduce heat to medium and simmer until liquid is reduced to about 2/3 - about 8 minutes.
  14. Off heat, discard rosemary.
  15. Return pork chops, browned side up to skillet nestling them into the peppers. Do Not Cover with Peppers.
  16. Add any accumulated juices from the plate.
  17. Place skillet into oven and cook until temperature of chops reaches 135 - 140 degrees on instant read thermometer - 8-12 minutes - begin checking temperature after 6 minutes.
  18. Using potholders carefully remove skillet from oven (handle will be very hot) and cover with lid or foil.
  19. Let stand until center of chops registers 145-150 degrees - about 5-7 minutes.
  20. Transfer chops to platter or serving plates
  21. Swirl butter into sauce and whisk until emulsified
  22. Finish with optional 2 Tbl vinegar and parsley
  23. Taste to adjust salt & pepper, then spoon sauce over chops and serve immediately.

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