4 boneless pork chops, 1-inch thick Kosher salt to taste Freshly ground black pepper to taste 2 tablespoons extra-virgin olie oil 1 yellow bell pepper, seeded and sliced 1 orange bell pepper, seeded and sliced 4 red hot Italian cherry peppers, sliced 1/2 cup white wine or chicken stock 2 tablespoons chopped flat-leaf parsley
Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon olive oil to the pan --- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil Return pan to heat and add the remaining olive oil and the bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.
Recipe adapted from Rachael Ray.
4 boneless pork chops, 1-inch thick
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons extra-virgin olie oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley
Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon olive oil to the pan --- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil Return pan to heat and add the remaining olive oil and the bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.