Pork Chops Capricciosa

• Six 8-ounce bone-in pork loin chops, about 1 to 1 1/2 inches thick
• 2 1/2 teaspoons kosher salt
• All-purpose flour, for dredging
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, crushed and peeled
• 6 pickled hot cherry peppers, halved and seeded (or leave some seeds in for more heat)
• 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
• 2 sprigs fresh rosemary
• 2 red onions, peeled and cut into eighths
• 1/2 cup white-wine vinegar

1. Season the pork chops all over with 1 teaspoon salt.
2. Spread the flour on a plate, and dredge the chops in flour, tapping off the excess.
3. Heat the oil and butter in a large skillet.
4. When the butter melts, slide in the chops and brown on one side, about 3 to 4 minutes over medium heat.
5. Turn the chops, and plop the garlic cloves in the spaces between them in the pan.
6. When the garlic starts to sizzle, drop in the pickled cherry peppers, and let sizzle until the chops are browned on the second side, another 3 to 4 minutes.
7. When the chops are browned, push them to one side of the skillet and add the potatoes.
8. Season the potatoes with 1 teaspoon of the salt, and sprinkle in the rosemary needles and the red onions.
9. Cover the skillet, and cook, gently turning everything occasionally, until the onions and potatoes are almost tender, about 12 to 15 minutes.
10. Pour the vinegar into the skillet.
11. Cook, covered, until the potatoes and onions are tender and the chops are cooked through, about 5 minutes more.
12. Uncover, and season with the remaining 1/2 teaspoon salt.
13. If the sauce is too liquid, remove chops to a plate, increase heat to high, and boil until the sauce is thickened to your liking.
14. Pour the sauce over the chops.

loin chops, kosher salt, flour, extravirgin olive oil, unsalted butter, garlic, peppers, russet potatoes, rosemary, red onions, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/pork-chops-capricciosa-385272 (may not work)