45 minutes
Succulent bone-in pork chops paired with a tangy and spicy cherry-pepper sauce for a comforting and exciting meal.
Pickled Hot Cherry Peppers, drained, chopped
jars
tablespoons
Garlic Clove, thinly sliced
each
cups
Bone-in Pork Chops, seasoned with salt and pepper
0 lb
to taste
to taste
tablespoons
Salted Butter, cold
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the Cherry-Pepper Sauce
Heat olive oil in a large skillet over medium heat. Add thinly sliced garlic cloves and cook until fragrant but not browned. Stir in the chopped cherry peppers along with the reserved brine. Add dry white wine and let the sauce simmer until reduced by more than half, about 10 to 15 minutes.
2. Cook the Pork Chops
Season each pork chop with kosher salt and freshly ground black pepper. Heat canola oil in a heavy-bottomed skillet over medium-high heat. Add pork chops and cook for about 5 to 6 minutes on each side until golden-brown. Remove chops from the skillet and let them rest.
3. Finish the Cherry-Pepper Sauce
Reheat the cherry-pepper sauce over medium-low heat in the skillet used for pork chops. Whisk in cold salted butter until melted and smooth. Lay pork chops on a platter and pour the warm cherry-pepper sauce over them. Sprinkle with chopped flat-leaf parsley.
Comments (0)