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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Gourmet | August 2008 by Ian Knauer Ingredients:
2 red bell peppers |
5 garlic cloves, finely chopped, divided |
1 teaspoon finely chopped rosemary |
3 tablespoons extra virgin olive oil, divided |
2 lbs pork chops (4 1-inch thick) |
1 medium onion, chopped |
4 fresh red peppers (1/4 pounds total) or 4 green cherry peppers (1/4 pounds total) or 2 fresh red jalapenos, finely chopped (1/4 pounds total) |
1/2 cup dry white wine |
1/2 cup reduced-sodium chicken broth |
2 tablespoons unsalted butter |
1 teaspoon fresh lemon juice |
1/4 cup coarsely chopped flat leaf parsley |
Directions:
1. Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.
2. While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
3. Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.
4. Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.
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