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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01
Information
Gradeeasy
Serving
4 servings
Calorie455 Kcal
Prep Time45 Mins
Cook Time80 Mins
Total Time125 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
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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.
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