- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
Ingredients
4 center-cut pork chops (about 2 1/2-inches thick)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 cup hot and sweet cherry peppers, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
Smashed red potatoes, for serving
Directions
- Preheat the oven to 400 degrees F.
- Liberally sprinkle the pork chops with salt and pepper on both sides. Heat the canola oil in a large ovenproof skillet or grill pan set over high heat. Once the oil is hot, sear the pork chops for about 2 minutes on each side. Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. This should result in medium to medium-well chops, still slightly pink in the middle. If you prefer a more well-done chop, add a few more minutes to the cooking time in the oven.
- While the pork is in the oven, heat the olive oil in a large saute pan set over high heat, and add the garlic. Saute until the garlic just begins to brown, and then add the peppers to heat through.
- Place a pork chop on each plate. Toss the parsley in with the peppers and garlic and saute for another minute, then top each chop with 1/4 cup of the pepper mixture. Serve with smashed red potatoes or your favorite side.
