How to make it

  • Note: For this recipe, we prefer rib chops, but center-cut chops, which contain a portion of tenderloin, can be used instead. If you do not have time to brine the chops, "enhanced" pork (pork injected with a salt, water, and sodium phosphate solution, so stated on the package label) presents an acceptable solution; the enhanced meat will have more moisture than unbrined natural chops. To keep the chops from overcooking and becoming tough and dry, they are removed from the oven when they are just shy of fully cooked; as they sit in the hot skillet, they continue to cook with residual heat. The vinegar stirred into the sauce at the end adds rich flavor and color. We advise, however, that you taste the sauce before you add the vinegar--you may prefer to omit it.
  • 1. Dissolve sugar and 1/2 cup table salt in 2 quarts water in large container; add pork chops and refrigerate 30 minutes. Remove chops from brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon pepper, and set aside.
  • 2. Adjust oven rack to middle position; heat oven to 400 degrees. Heat oil in heavy-bottomed ovensafe 12-inch nonreactive skillet over medium-high heat until oil begins to smoke; swirl skillet to coat with oil. Place chops in skillet; cook until well browned, 3 to 4 minutes, using spoon or spatula to press down on center of chops to aid in browning. Using tongs, flip chops and brown lightly on second side, about 1 minute. Transfer chops to large plate; set aside.
  • 3. Set skillet over medium-high heat. Add onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add peppers, anchovies, and rosemary; cook, stirring frequently, until peppers just begin to soften, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add water and 1/2 cup vinegar and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium; simmer until liquid is reduced to about 1/3 cup, 6 to 8 minutes. Off heat, discard rosemary.
  • 4. Return pork chops, browned side up, to skillet; nestle chops in peppers, but do not cover chops with peppers. Add any accumulated juices to skillet; set skillet in oven and cook until center of chops registers 135 to 140 degrees on instant-read thermometer, 8 to 12 minutes (begin checking temperature after 6 minutes). Using potholders, carefully remove skillet from oven (handle will be very hot) and cover skillet with lid or foil; let stand until center of chops registers 145 to 150 degrees on instant-read thermometer, 5 to 7 minutes. Transfer chops to platter or individual plates. Swirl butter into sauce and peppers in skillet; stir in optional 2 tablespoons vinegar, if using, parsley and thyme. Adjust seasonings with salt and pepper, then pour or spoon sauce and peppers over chops. Serve immediately.
  • Note: Pick Apart a Pepper
  • 1. Using chef's knife, cut 1/2 inch from top and bottom of pepper. 2. Slice from top to bottom, then flatten pepper with skin side facing down. 3. Pull out seedbed, then trim white ribs from inside pepper. 4. Cut pepper lengthwise into 1/4-inch strips.

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  • chuckieb 8 years ago
    This too looks like a great recipe although I'm a little nervous about the anchovies.
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  • huxter 8 years ago
    All of your recipes have these fabulous illustrations --wow ,they really put them on a different level --congratulations !
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