Vinegar and Sweet Peppers Pork ChopsPT125Mhttps://img1.recipesrun.com/201907/2019/0905/0f/6/003218/300x200x90.jpg 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. 4 servings
Ingredients:
Ground black pepper2 tbsp. Chopped flat-leaf parsley leaves2 tbsp. Cold unsalted butter1/2 cup White wine vinegar3/4 cup Water2 cloves Garlic, minced1 sprig Rosemary, about 5 inches long2 Anchovy fillets, minced1 Large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips1 Large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips1 Large onion, chopped fine2 tbsp. Olive oil4 Bone-in pork rib chops3/4 cup Kosher salt1/2 cup Table salt1 cup Sugar
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.
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