Pork Chops And Vinegar Peppers
- 4 4 Bone-In Pork Chops (medium thickness)
- 4 Cloves Garlic
- 1 tablespoon Olive Oil
- 1 Jar Sweet or Hot Vinegar Peppers
- 1/2 cup White Wine
- 1/2 cup Chicken Broth
- First smash the garlic and de-seed and slice the peppers, I like to leave them pretty big so I only slice them in half. rnPat the pork chops dry and season with salt and pepper.rnSaute garlic in olive oil and remove the garlic when it starts singing (set aside). rnBy now your oil should be nice and hot so go ahead and brown the chops on both sides (about 3-4 minutes per side). Remove the chops.
- Now throw those peppers in, here is when things start smelling really great. I like to get a nice brown crust on my peppers. rnAdd the chops and garlic back to the pan, add the reserved vinegar, chicken broth and the white wine. Turn heat down to low, cover and let simmer for about 40-45 minutes. rnYou can stop here or remove the lid, crank up the heat and let the sauce reduce to the point that it glazes the chops, this too me makes the most concentrated, yummy flavor.
chops, garlic, olive oil, sweet, white wine, chicken broth
Taken from food52.com/recipes/13242-pork-chops-and-vinegar-peppers (may not work)