Rocco Gizzo
There are some dishes that make sense the second they hit the table, and Pork Chops with Cherry Peppers is one of them. This is a bold Italian-American dinner pairing juicy pork with the tangy heat of cherry peppers. Put it out when people are coming over and let the table do the rest. It has the kind of comfort that belongs on a Sunday table. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point.
Italian-American
Pork Chops with Cherry Peppers
Pork Chops with Cherry Peppers brings the kind of bold, comforting Italian-American flavor that belongs in the regular rotation.
Ingredients
- 2 8oz pork chops, 1 inch thick
- 2 garlic cloves smashed
- Olive Oil
- Butter
- 1/2 cup sweet cherry peppers sliced
- 1/2 cup hot cherry peppers sliced
- 1/2 onion sliced (optional)
- 1/4 cup pepper brine
- 3/4 cup chicken broth
Instructions
- Add olive oil and butter to a medium skillet. Once hot, add the smashed garlic and the pork. Sear the pork for 4 minutes per side over medium-high heat. Remove the garlic once it starts to burn.
- Once you finish searing the pork, remove the pork and set aside. Remove excess oil from the pan and drizzle with new oil. Add the onions and saute for 2-3 minutes until soft. Add the peppers and saute for a minute. Deglaze the pan with broth and brine.
- Bring to a simmer and add the pork chops back to the sauce. Continue to simmer for another 10 minutes, then remove the pork once done.
- Take the sauce off the heat and finish with a few tablespoons of cold butter to emulsify the sauce, then pour over the pork.
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