Portuguese Red Pork

• 6 fresh jalapeno chilies (4 to 6 oz. total), stemmed, seeded, deveined, and chopped
• 1 jar (about 8 oz.) peeled red peppers
• 3 pounds fat-trimmed pork shoulder chops (cut about 1in. thick)
• 1 teaspoon olive oil
• 1 onion (about 6 oz.), finely chopped
• 2 cloves garlic, minced
• 3/4 cup dry white wine
• About 1 tablespoon chopped parsley
• Salt
• Fresh-ground pepper

1. In a blender or food processor, smoothly puree jalapenos and red peppers.
2. Rinse pork and pat dry.
3. Place an 11- to 12-inch nonstick frying pan with an ovenproof handle over medium-high heat. Add oil, onion, and garlic and stir often until mixture is lightly browned, 8 to 10 minutes. Pour onion mixture from pan.
4. Add pork chops to pan without crowding and brown evenly, turning once or twice, 3 to 5 minutes per side. Add onion and pureed jalapeno mixtures and wine; stir to blend.
5. Cover frying pan tightly (with lid or foil). Bake in a 375u0b0 oven until meat is very tender when pierced and pulls from bone easily, about 1 1/2 hours. Uncover, stir, and bake until sauce is slightly thicker, about 10 minutes.
6. Transfer chops to a platter and pour sauce over them. Sprinkle with parsley; add salt and pepper to taste.

fresh jalapeufo chilies, red peppers, pork shoulder chops, olive oil, onion, garlic, white wine, parsley, salt, freshground pepper

Taken from www.myrecipes.com/recipe/portuguese-red-pork (may not work)