Pork Chops & Vinegar Peppers
the other white meat.
Full Recipe Video:
Servings: 4-6
Ingredients:
6 center cut boneless pork chops
1/2 cup jarred cherry peppers
1/2 cup jarred pepperoncini
1/4 cup jarred pickled jalapeno (or more if you like it spicier)
3 cloves of garlic; minced
Olive oil
1 tbsp. salted butter
1/4 cup white wine (sauvignon blanc or pinot grigio)
3 sprigs rosemary
Garlic powder
Crushed red pepper (optional)
Salt & pepper to taste
Salt & pepper your pork chops on both sides and bring to room temperature before cooking. Lightly coat large frying pan with olive oil. Add pork chops to pan on medium heat and cook about 2 minutes on each side. Once they are browned, remove from pan and set aside on plate or baking sheet.
In the same pan, add minced garlic and brown on low/medium heat. Add peppers to pan and cook down, about 2-3 minutes. Season peppers with garlic powder, pinch of salt, crushed red pepper, and ground pepper to taste. Take about 1/4 cup of the liquid from the pepperoncini jar and add the pan. Continue to cook until peppers become tender.
Add rosemary and white wine to peppers. Cook down about 1 minute and then add butter and let melt down. Add pork chops back to your pan. Let your pork chops cook in peppers for another couple minutes.
Plate 1-2 pork chops per plate and spoon peppers and sauce over the top of the pork. Garnish with rosemary if desired.
Notes:
We always suggest getting your pork chops from a high quality butcher or grocer.
GoodCooking’s Picks:
Favorite White Wine: Kim Crawford Sauvignon Blanc
Favorite Peppers: Mezzetta Brand Jalapenos, Pepperoncini’s, and Cherry Peppers
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