- Sea salt
- Freshly milled black pepper
- 2 thick-cut, bone-in pork chops or center-cut loin chops
- 3 tablespoons
- 2 red bell peppers, stemmed, cored, and seeded
- 2 hot cherry peppers, stemmed, cored, and seeded
- 2 cloves garlic, chopped fine
- 2 tablespoons capers, rinsed
- ½ cup
- basil leaves, for garnish
Time: 45 minutes
Make the chops
Use a non-reactive frying pan. Serve with creamy soft polenta, or at the opposite end of the spectrum, with crispy, golden sautéed potatoes. Either way, the dish is irresistible.
- Salt and pepper the chops on both sides. Cover with plastic wrap and bring to room temperature.
- Cut the bell peppers into ¼-inch julienne. Cut the cherry peppers into fine dice.
- Sauté the peppers in EVOO over medium-high heat until they begin to brown (about 5 minutes).
- Toss in the garlic and cook for another minute. Remove them to a bowl. add a splash of vinegar and the capers. Add another drop or two of EVOO to the frying pan if it is dry.
- Raise the heat to high and add the chops. Sear for 2-3 minutes on each side. Remove the meat and set aside.
- Deglaze the pan with the vinegar. Stir up and dissolve all the brown bits. Let it bubble up and reduce a bit.
- Put the chops and the peppers back in. Cover the pan. Adjust the heat to a slow simmer until an instant-read thermometer inserted into the thickest part registers 140°F. Check after 3 minutes.
- Remove the chops from the pan and let them rest for 5 minutes before serving, surrounded by peppers and potatoes or atop polenta and smothered with the peppers.
- Garnish with shredded basil leaves.
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