Pork Chops with Vinegar Peppers
- Number of Servings: 4
Ingredients
3/4 tsp black pepper 1 tsp table salt, optionally omitted 1 Tbsp olive oil 16 oz center loin pork, lean only, 4 chops 2 clove(s) garlic clove(s), minced 1 rosemary sprig, about 5 inches 1 teaspoon Anchovy Paste1 large onion(s), Sliced thinly 4 medium sweet red pepper(s), Red, yellow or orange peppers 3/4 cup(s) water 1/2 cup(s) white wine vinegar, plus 2 tbsp optional 2 tsp sugar (to taste)
1. Preheat oven to 400 degrees. Season the chops with the salt & pepper. Heat olive oil in a large, oven-safe skillet over medium-high heat until it begins to shimmer. Swirl skillet to coat and place chops in skillet. Cook until well browned, pressing down periodically on center of chops to aid browning (3-4 minutes). Flip chops and brown lightly on second side (1 minute). Transfer chops to a plate and set aside.
2. Add onion to skillet and saute until just beginning to soften (2 minutes). Add peppers, anchovy paste and rosemary sprig and saute until the peppers begin to soften (4 minutes). Add garlic and stir until fragrant (30 seconds). Add water & vinegar and bring to a boil, scraping the bottom of pan to release browned bits. Reduce to medium-low heat and simmer until liquid is reduced by 1/2 - 2/3 the amount (6-8 minutes). Discard rosemary sprig.
3. Return pork chops to the pan, browned side up; nestle chops in peppers, but don't cover top of chops. Add any accumulated juices from meat plate back to pan and put the skillet in the oven and cook until the chops are 140 degrees in center (8-12 minutes). Carefully remove hot skillet and place chops back on plate. Tent the plate with foil and allow meat to rest while you stir sugar into the sauce & peppers. You can also add another optional 1-2 tbsp of vinegar to brighten the flavor. To serve, spoon sauce & peppers over chops.
Number of Servings: 4
Recipe submitted by SparkPeople user ABSINTHE-GREEN.
2. Add onion to skillet and saute until just beginning to soften (2 minutes). Add peppers, anchovy paste and rosemary sprig and saute until the peppers begin to soften (4 minutes). Add garlic and stir until fragrant (30 seconds). Add water & vinegar and bring to a boil, scraping the bottom of pan to release browned bits. Reduce to medium-low heat and simmer until liquid is reduced by 1/2 - 2/3 the amount (6-8 minutes). Discard rosemary sprig.
3. Return pork chops to the pan, browned side up; nestle chops in peppers, but don't cover top of chops. Add any accumulated juices from meat plate back to pan and put the skillet in the oven and cook until the chops are 140 degrees in center (8-12 minutes). Carefully remove hot skillet and place chops back on plate. Tent the plate with foil and allow meat to rest while you stir sugar into the sauce & peppers. You can also add another optional 1-2 tbsp of vinegar to brighten the flavor. To serve, spoon sauce & peppers over chops.
Number of Servings: 4
Recipe submitted by SparkPeople user ABSINTHE-GREEN.
Nutritional Info Amount Per Serving
- Calories: 289.6
- Total Fat: 15.1 g
- Cholesterol: 63.7 mg
- Sodium: 708.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.1 g
- Protein: 23.0 g
Member Reviews