PORK CHOPS WITH SWEET AND HOT PEPPERS RECIPE - FOOD NETWORK
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
SPANISH STUFFED PEPPERS RECIPE - BBC GOOD FOOD
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze
Provided by Sarah Cook
Categories Main course, Side dish
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 8 as a starter, or 4 as a lunch or light supper
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.
- Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.
Nutrition Facts : Calories 363 calories, FatContent 21 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 6 grams fiber, ProteinContent 12 grams protein, SodiumContent 1 milligram of sodium
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SPANISH STUFFED PEPPERS RECIPE - BBC GOOD FOOD
Slow roast red peppers filled with chorizo, baby tomatoes, lots of garlic and a sweet sherry vinegar glaze
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Main course, Side dish
Cuisine Spanish
Calories 363 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Main course, Side dish
Cuisine Spanish
Calories 363 calories per serving
- Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.
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Reviews 4
Total Time 20 minutes
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