Photo: Pork Chops with Sweet and Hot Peppers Recipe
Ingredients
- 4 center cut loin chops, 1-inch thick
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 4 red hot Italian cherry peppers, sliced
- 1/2 cup white wine or chicken stock
- 2 tablespoons chopped flat-leaf parsley, a handful
Directions
Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
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By Chef #769846Lynn
Woodbury, CT
on December 27, 2012
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Too simple to be this good! Added a shallot, used both wine and chicken base disolved in 1/2 cup water (not those nasty bullion cubes! and a sprig of rosemary, as I had no parsley. Cooked covered on low heat for an hour, til the meat was falling off the bone. Yum.
I forgot to add the splash of brine the first time. Second time I did add it and didn't care for the brine.
By Jo@nn
on June 28, 2012
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Great recipe, I substituted mild hungarian pepper rings, instead of hot cherry peppers. I will make this again. Yum.
By ItsMagicChef
on March 15, 2012
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This recipe was great. I added onions and garlic to the pepper mixture. I will make this recipe again.
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