Vinegar and Sweet Peppers Pork Chops

By jiafei

4 Person

125 Minutes

455 Calories

This recipe is enjoyable to make, and very tasty. The tastes from the anchovy fillets, vinegar, and fresh rosemary sprig accented the dish nicely. You can remove the chops from the oven at exactly 145°F, If you prefer some pinkness in pork dishes, it's easier to achieve with the thicker type chops. For these pork chops with vinegar and sweet peppers, you better use rib chops, but center-cut pork chops, which contain a portion of tenderloin, can be used instead. 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.

Ingredients

Ground black pepper
2 tbsp. Chopped flat-leaf parsley leaves
2 tbsp. Cold unsalted butter
1/2 cup White wine vinegar
3/4 cup Water
2 cloves Garlic, minced
1 sprig Rosemary, about 5 inches long
2 Anchovy fillets, minced
1 Large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 Large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
1 Large onion, chopped fine
2 tbsp. Olive oil
4 Bone-in pork rib chops
3/4 cup Kosher salt
1/2 cup Table salt
1 cup Sugar

Method

01

Dissolve the sugar and salt in 2 quarts water in a large container; add the pork chops and refrigerate 30 minutes. Remove the chops from the brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon pepper, and set aside.
02

Heat the oven to 400°F. Heat the oil in a skillet over medium-high heat until the oil begins to smoke; swirl the skillet to coat with the oil. Place the pork chops in the skillet; cook until well browned, 3 to 4 minutes. Using tongs, flip the chops and brown lightly on the second side, about 1 minute. Transfer the chops to a large plate; set aside.
03

Set the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add the sweet peppers, anchovies, and rosemary; cook, stirring frequently, until the peppers just begin to soften, about 4 minutes. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds.
04

Add the water and 1/2 cup vinegar and bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat to medium; simmer until the liquid is reduced to about 1/2 cup, 6 to 8 minutes. Take he skillet off the heat and discard the rosemary.
05

Return the pork chops, browner-side up, to the skillet; nestle the chops in the sweet peppers, but do not cover the chops with the peppers. Add any accumulated juices to the skillet; set the skillet in the oven and cook until the center of the pork chops registers 135°F to 140°F on an instant-read thermometer, 8 to 12 minutes.
06

Using potholders, carefully remove the skillet from the oven and cover the skillet with a lid or foil; let stand until the center of the chops registers 145 °F to 150 °F on an instant-read thermometer, 5 to 7 minutes.
07

Transfer the pork chops to a platter or individual plates. Swirl the butter into the sauce and the sweet peppers in the skillet; taste and stir in the optional 2 tablespoons vinegar, if desired, and the parsley. Adjust the seasonings with salt and pepper, then pour or spoon the sauce and peppers over the chops. Serve immediately.

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Vinegar and Sweet Peppers Pork Chops

4.2

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 455 Kcal
Prep Time 45 Mins
Cook Time 80 Mins
Total Time 125 Mins

02 Ingredients

Ground black pepper

2 tbsp. Chopped flat-leaf parsley leaves

2 tbsp. Cold unsalted butter

1/2 cup White wine vinegar

3/4 cup Water

2 cloves Garlic, minced

1 sprig Rosemary, about 5 inches long

2 Anchovy fillets, minced

1 Large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips

1 Large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips

1 Large onion, chopped fine

2 tbsp. Olive oil

4 Bone-in pork rib chops

3/4 cup Kosher salt

1/2 cup Table salt

1 cup Sugar

03 Method

Step 1

Dissolve the sugar and salt in 2 quarts water in a large container; add the pork chops and refrigerate 30 minutes. Remove the chops from the brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon pepper, and set aside.

Step 2

Heat the oven to 400°F. Heat the oil in a skillet over medium-high heat until the oil begins to smoke; swirl the skillet to coat with the oil. Place the pork chops in the skillet; cook until well browned, 3 to 4 minutes. Using tongs, flip the chops and brown lightly on the second side, about 1 minute. Transfer the chops to a large plate; set aside.

Step 3

Set the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until just beginning to soften, about 2 minutes. Add the sweet peppers, anchovies, and rosemary; cook, stirring frequently, until the peppers just begin to soften, about 4 minutes. Add the garlic; cook, stirring constantly, until fragrant, about 30 seconds.

Step 4

Add the water and 1/2 cup vinegar and bring to a boil, scraping up the browned bits with a wooden spoon. Reduce the heat to medium; simmer until the liquid is reduced to about 1/2 cup, 6 to 8 minutes. Take he skillet off the heat and discard the rosemary.

Step 5

Return the pork chops, browner-side up, to the skillet; nestle the chops in the sweet peppers, but do not cover the chops with the peppers. Add any accumulated juices to the skillet; set the skillet in the oven and cook until the center of the pork chops registers 135°F to 140°F on an instant-read thermometer, 8 to 12 minutes.

Step 6

Using potholders, carefully remove the skillet from the oven and cover the skillet with a lid or foil; let stand until the center of the chops registers 145 °F to 150 °F on an instant-read thermometer, 5 to 7 minutes.

Step 7

Transfer the pork chops to a platter or individual plates. Swirl the butter into the sauce and the sweet peppers in the skillet; taste and stir in the optional 2 tablespoons vinegar, if desired, and the parsley. Adjust the seasonings with salt and pepper, then pour or spoon the sauce and peppers over the chops. Serve immediately.

04 Author

jiafei

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