Pork Rib Chops with Sweet Peppers & Basil from Martha Stewart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 bone-in rib chops (ea. abt. 8 oz. & 1/2 thick |
2 tablespoon(s) extra-virgin olive oil divided |
coarse salt & freshly ground black pepper |
1 pound(s) sweet peppers sliced into 1/4 rings |
1 medium red onion sliced into 1/4 rings |
2 sprig(s) fresh basil plus small basil leaves for garnish |
1/4 cup(s) cider vingar |
Directions:
1. Season chops with 1 tablespoon salt & 1/2 teaspoon pepper total. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chops, flipping once, until golden brown on both sides. about 5 minutes total. Transfer to a plate.
2. Reduce heat to medium & add remaining tablespoon oil to skillet. Cook peppers, onion, & basil, gently stirring occasionally, until vegetables soften & turn golden in places, about 7 minutes. Return chops, along with accumulated juices on the plate, to the skillet, placing them on top of the vegetables. Add vinegar, cover & cook until a thermometer inserted into the thickset part of the chops (do not touch bone) reaches 145 degrees, about 3 minutes.
3. Discard basil sprigs & divide chops & vegetables evenly among 4 plates. Garnish with basil leaves.
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