Recipe

Pork Scallopine With Spicy Cherry-pepper Sauce Recipe

	Peetabear / All my dishes 1 month ago this is a very fast and easy recipe to make..you can adjust the hotness of the recipe by amount of hot peppers you add... and pounding the pork chops is a great way to relieve some stress!!!.. Recipe by Bruce Aidells Prep:20m Cook:10m Servings:4	Peetabear
	pork easy hot peppers fire roasted peppers

Does this look good? Yeah! / Nope

Fans

hungrybear

spinach194

victoriare

quaziefly

Ingredients

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried sage

Eight 1/2-inch-thick boneless pork chops, pounded 1/4 inch thick

3 tablespoons olive oil

3 large garlic cloves, chopped

1/2 cup dry white wine

4 to 6 jarred hot cherry peppers stemmed, quartered and seeded, plus 2 teaspoons vinegar from the jar

One 12-ounce jar fire-roasted red or yellow bell peppers, drained and cut into 1-inch pieces

1 scallion, white and light green parts only, very finely chopped

Directions

In a bowl, combine the salt, pepper and sage; sprinkle all over the pork.

In a large skillet, heat 1 1/2 tablespoons of the olive oil. Add 4 of the scallopine and cook over high heat until lightly browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining olive oil and pork.

Pour off all but 1 tablespoon of fat from the skillet. Add the garlic and cook over moderate heat for 1 minute. Add the wine and the cherry-pepper vinegar and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook the sauce until it just begins to thicken, about 1 minute. Add the cherry peppers and roasted peppers and cook until warmed through. Add the pork and any accumulated juices and cook until hot, 1 minute longer. Transfer to plates, sprinkle with the scallion and serve.

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