|
In response to
"Tennessee Whiskey Pork Chops"
by
Roger More
|
Pork Chops with Bell Peppers and Vinegar
Posted by
Roger More (aka rogermore)
Jul 31 '18, 13:51
|
Don't be scared off by the vinegar, this is an Italian-American classic.
Place a roasting or baking dish on the lower-middle rack in the oven and turn the dial to 450F.
Season the pork chops with salt and pepper.
When the oven is ready, heat 1 tablespon of oil in a fry pan, cook until well browned 3-4 minutes a side, then take out the pork chops and transfer them to the roasting/baking pan in the oven. Roast the chops until they register 125 degrees – about 8 to 10 minutes, turning once. Set them aside and cover with foil.
Right after you place the chops in the oven, put the fry pan back on the stovetop at medium-high heat and add 2 minced cloves garlic, 2 minced anchovies (you won’t taste them), a diced red pepper and a diced yellow pepper (you want the dice to be reasonably big, at least ½ an inch but bigger if you want), and a sprig of rosemary. Cook until the peppers begin to soften, about 4-5 minutes.
Add ½ cup of white wine vinegar and ½ cup water and any pork juices and bring to the boil, scraping the good bits from the bottom of the pan. Keep at a medium-to-high heat until the liquid has almost evaporates, about 6 minutes. Add another ½ cup of water, and cook for another 4 minutes until the mixture is syrupy.
Take out the rosemary, and then return the pork chops to the pan and heat through (about two minutes). Ready to serve.
You can marinade these pork chops in a brine (3 quarts water, 1 ½ cups sugar, 1 ½ cups kosher salt of ¾ cup table salt, according to the recipe) for an hour, but I don’t bother. 3 quarts of brine for four pork chops seems excessive.
|
Responses:
|