Here’s another really delicious main dish for you. Now, I know Easter is just around the corner and this recipe has no connection to the holiday, but, well……it’s just really good and I wanted to share. The tangy “vinegar-i-ness” of the peppers is a really nice contrast to the richness of the pork! YUM!! The recipe comes from “The Italian American Cookbook” by John and Galina Mariani. I’ve also made this dish with boneless chicken breasts……DELICIOUS!
Pork Chops with Vinegared Peppers (serves 4)
1/3 cup plus 1/4 cup olive oil
4 thick pork chops
Freshly ground black pepper
1 medium yellow onion, sliced
1 garlic clove, chopped
1/3 cup dry white wine
3/4 cup bottled marinated red peppers, chopped into 1/2″ pieces, juice reserved
3 bottled pepperoncini peppers, finely chopped
Season the pork chops with salt and pepper.
Heat 1/3 cup olive oil in a large saute pan over medium-high. Add the chops and saute until browned on both sides, around 6-8 minutes. Remove them from the pan and set aside. Discard the oil.
Now add the remaining 1/4 cup olive oil to the same pan and heat over medium. Add the onion and cook until lightly browned, stirring, about 3 minutes. Add the garlic and cook, stirring, for 2 minutes. Now add the wine and reserved red pepper juice. Simmer for 3 minutes.
Add the red peppers, pepperoncini, and salt and pepper to taste. Return the pork chops to the pan. Simmer until the chops are done (170 degrees), turning once, 3-5 minutes. Serve with the sauce ladled over the top.
This dish is so colorful!
And the sauce is delicious over mashed potatoes or soaked up with crusty bread!
(I like to double the sauce ingredients for exactly that purpose)