Pork Chops with Vinegar and Sweet Peppers

Name: Pork Chops with Vinegar and Sweet Peppers
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 1/2 cup table salt; Four (7-to 9-ounce) bone-in pork rib chops; ground black pepper; 2 tablespoons olive oil; 1 large onion; 1 large red bell pepper; 1 large yellow bell pepper; 2 anchovy fillets; 1 sprig rosemary; 2 medium garlic cloves; 3/4 cup water; 1/2 cup white wine vinegar; 2 tablespoons (1 oz) unsalted butter; 2 tablespoons Chopped flat-leaf parsley leaves; salt

User Reviews

4.4

42 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings
4 servings
Calories
628 kcal
Course
Main Course
Cuisine
American

Pork Chops with Vinegar and Sweet Peppers

Iris Warren

Report

These tender pork chops are brined and pan-seared with onion and sweet pepper in a tangy white wine vinegar sauce.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 cup granulated sugar
1/2 cup table salt 1 cup Diamond Crystal kosher salt or 3/4 cup Morton kosher salt
Four (7-to 9-ounce) bone-in pork rib chops each 3/4 to 1 inch (18 to 24 mm) thick
ground black pepper
2 tablespoons olive oil
1 large onion chopped fine (about 1 1/4 cups)
1 large red bell pepper stemmed, seeded, and cut into 1/4-inch-wide (6-mm) strips (about 1 1/2 cups)
1 large yellow bell pepper stemmed, seeded, and cut into 1/4-inch-wide (6 mm) strips (about 1 1/2 cups)
2 anchovy fillets minced (about 2 teaspoons)
1 sprig rosemary about 5 inches (13 cm) long
2 medium garlic cloves minced or pressed through a garlic press (about 2 teaspoons)
3/4 cup water
1/2 cup white wine vinegar plus optional 2 tablespoons to finish sauce
2 tablespoons (1 oz) unsalted butter cold
2 tablespoons Chopped flat-leaf parsley leaves
salt

Add to Shopping List

Instructions

In a large container, dissolve the sugar and salt in 2 quarts water. Add the pork chops and refrigerate for 30 minutes.
Remove the chops from the brine and thoroughly pat dry with paper towels. Season with 3/4 teaspoon pepper.
Heat the oven to 400°F (200°C) and adjust an oven rack to the middle position.
Heat the oil in an ovensafe, 12-inch, nonreactive skillet over medium-high heat until the oil almost begins to smoke. Tilt the skillet to coat the skillet with the oil.
Place the pork chops in the skillet and cook, using a spoon or spatula to occasionally press down on the center of the chops to aid in browning, 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 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.
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.
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 (57°C to 60°C) on an instant-read thermometer, 8 to 12 minutes (begin checking the temperature after 6 minutes).
Using potholders, carefully remove the skillet from the oven (the handle will be very hot) and cover the skillet with a lid or foil; let stand until the center of the chops registers 145 to 150 °F (65°C) on an instant-read thermometer, 5 to 7 minutes.
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.

Nutrition Information

Show Details

Serving 1serving Calories 628kcal (31%) Carbohydrates 59g (20%) Protein 35g (70%) Fat 28g (43%) Saturated Fat 10g (50%) Monounsaturated Fat 12g Trans Fat 0.4g Cholesterol 127mg (42%) Sodium 983mg (41%) Fiber 2g (8%) Sugar 53g (106%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 628 kcal

% Daily Value*

Serving	1serving
Calories	628kcal	31%
Carbohydrates	59g	20%
Protein	35g	70%
Fat	28g	43%
Saturated Fat	10g	50%
Monounsaturated Fat	12g	60%
Trans Fat	0.4g	20%
Cholesterol	127mg	42%
Sodium	983mg	41%
Fiber	2g	8%
Sugar	53g	106%