Haumea's Kanaka Kitchen Blog

 

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

SERVES 2

INGREDIENTS

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

INSTRUCTIONS

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.