PORK CHOPS AND PEPPERS RECIPES

Steps:

• Trim any excess fat from the crops.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Brown pork chops in oil, cook until barely done.
• Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
• Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
• Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
• In a small bowl combine cornstarch with enough water to make a thin paste.
• Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
• Add this mixture to the pan and stir until sauce thickened and smooth.
• Add salt and pepper to taste.
• Stir in parsley.
• Serve with rice or noodles.

Steps:

• Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
• When you’re ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
• Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.