Oops! There's a new page for this recipe right here Check it out!

• 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?