Home



Pork Chops with Cherry Peppers & Potatoes




Pork Chops with Cherry Peppers & Potatoes
source Gianni’s North Beach
categories italian, main dish, meat
yield Serves 2
prep time 15 mins
total time 35 mins

INGREDIENTS
  • 2 center cut pork chops
  • 2 Small Yukon Gold potatoes, parboiled and cut into 1 inch slices
  • 1 Small red bell pepper, seeded and cut into Lrg dice
  • ½ onion, thickly sliced
  • 1 clove garlic, chopped
  • 4 Small sweet vinegar cherry peppers (or any other
  • pepper packed in vinegar), seeded and cut into Small dice
  • 1 or 2 Tbsp red wine vinegar, depending on your taste
  • 1 cup dry white wine
  • 2 Tbsp extra virgin olive oil
  • sea salt and freshly ground black pepper to taste

    • INSTRUCTIONS
  • 1. Slit the fat on the edge of the chop in several places. (This will keep the chop from curling while cooking.)
  • 2. Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.
  • 3. Put a large cast iron or saute pan over medium-high heat and add the olive oil.
  • 4. When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.
  • 5. Brown the potatoes on both sides. Set them aside on a large plate or platter.
  • 6. Add the pork chops to the pan. (Do not crowd the pork chops or they will steam rather than brown.)
  • 7. Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes. (You do not need a nice brown crust on the second side because it will not be the presentation side of the pork chop so do not overcook the chops. The chops should be barely pink inside.)
  • 8. Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.
  • 9. Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
  • 10. If the pan has too much fat pour some out and if it is too dry add a bit more oil.
  • 11. Add the onions and red bell pepper and sprinkle with salt.
  • 12. Saute until the onions take on some color and the bell pepper is soft.
  • 13. Add the cherry peppers and garlic; mix everything together and cook for a minute or two more.
  • 14. Add the vinegar and mix well.
  • 15. Take everything out of the pan, raise the heat to high and add the white wine.
  • 16. Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by 1/3.
  • 17. Put the chops, vegetables and any juices back in the pan to reheat briefly.
  • 18. Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.
  • 19. If there is any sauce left in the pan pour it evenly over the chops and vegetables.
  • 20. Serve immediately.

    • NOTES

    NUTRITION