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Pork Chops with Vinegar & Peppers
Contributed by: Mary
Pork chops are quickly brined for this recipe.
1 cup sugar
Table salt
4 bone-in pork rib chops, each 3/4 to 1 inch thick and 7-9 ounces
Ground black pepper
2 Tbl olive oil
1 large onion, chopped fine
1 large red bell pepper, stemmed, seeded and cut into 1/4 inch wide
strips
1 large yello bell pepper, stemmed, seeded and cut into 1/4 inch wide
strips
2 anchovy fillets, minced
1 sprig fresh rosemary about 5 inches long
2 medium garlic clover, minced or pressed
3/4 cup water
1/2 cup white wine vinegar, plus optional 2 Tbl to finish sauce
2 Tbl cold unsalted butter
2 Tbl chopped fresh parsley
- Preheat oven to 400º and adjust oven rack to middle position.
- Dissolve sugar and 1/2 cup table salt in 2 quarts water in large
container
- Add pork chops and refrigerate for 30 minutes.
- Remove chops from brine, thoroughly pat dry with paper towels
- Season chops with 3/4 tsp pepper and set aside
- Add oil and heat a heavy bottomed, ovensafe 12 inch skillet over
medium-high heat until oil begins to smoke
- 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
- Using tongs, turn chops and brown lightly on sedcond side - about 1
minute.
- Transfer chops to a large plate and set aside
- In the same skillet over medium-high heat, add onion and cook stirring
occasionally until lightly browned and beginning to soften
- Add capers, anchovies and rosemary; cook stirring frequently until
peppers just begin to soften
- Add garlic; cook stirring constantly for 30 seconds
- Add water and inegar 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.
- Off heat, discard rosemary.
- Return pork chops, browned side up to skillet nestling them into the
peppers. Do Not Cover with Peppers.
- Add any accumulated juices from the plate.
- 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.
- Using potholders carefully remove skillet from oven (handle will be
very hot) and cover with lid or foil.
- Let stand until center of chops registers 145-150 degrees - about 5-7
minutes.
- Transfer chops to platter or serving plates
- Swirl butter into sauce and whisk until emulsified
- Finish with optional 2 Tbl vinegar and parsley
- Taste to adjust salt & pepper, then spoon sauce over chops and serve
immediately.
Questions about this recipe?
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