From my Haumea's Kitchen and others

Tuesday, January 22, 2013

French Cut Pork Chop with Pickled Peppers
adapted from Saveur Magazine's  Bamonte's Pork Chop.
I added a few other things But here is recipe.
I pan fried the chops but I did not place in oven I cooked them just about 2/3rd of the way.
In a separate pan I sautee'd cippolini onions and garlic
I did use the amount of white wine and chicken stock
I always hit is will a little sake, once the sauced thicken down I finished off
with a little butter maybe a Tablespoon is plenty.
I then poured over the chops covered and let simmer a minute or 2
Served with brown rice.
Credit: Todd Coleman


2 (1"-thick) bone-in pork chops
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock


Heat oven to 425°. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18–20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until garlic is golden, 3–4 minutes. Raise heat to high, add wine and stock; cook until reduced by half, 3 to 4 minutes. Spoon sauce over chops.