Pork Chops With Vinegar And Sweet Peppers Recipes

SOPRANO'S PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat.
• When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
• Cook chops, turning once for about 5 minutes on each side, or until brown.
• Lower the heat to medium and scatter garlic around chops.
• Cover and cook 5 to 8 minutes more.
• Check for doneness.
• Remove to a plate and keep warm.
• Add the peppers and juice to the skillet.
• Cook, stirring for 1-2 minutes or until the peppers are heated through.
• Spoon the peppers over chops and serve immediately.

PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
• Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
• Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

PORK CHOPS WITH SWEET AND HOT PEPPERS

Steps:

• Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to 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 more extra-virgin olive oil and 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.

PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Pat dry and season pork chops on both sides with total of 1 tsp kosher salt and 1/2 tsp black pepper evenly. Chop 4 cloves garlic and quarter 4 vinegar peppers removing seeds.
• Heat a large pan to medium-high and sear pork chops in 1 Tbsp olive oil on both sides for 2-3 minutes. Remove chops and set aside.
• Lower pan heat to medium and saute the garlic in the remaining olive oil for 2 minutes. Next, add the cherry peppers and give the pan a stir. Add the wine, stock and vinegar to the pan and turn heat to high. Bring the sauce to a boil for 2 minutes then lower heat down to medium-low.
• Place all the pork chops into the sauce spreading around evenly. Cover and let simmer for 1-1 1/2 hours or until the pork is very tender. Every 30 minutes, turn the chops over to achieve even cooking.
• Mix the parsley into the sauce. Serve the pork with sauce spooned over the top of each chop. Enjoy!

PORK CHOPS AND VINEGAR PEPPERS

Steps:

• Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides.
• Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes.
• Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook.
• Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all.

PORK CHOPS WITH VINEGAR

Steps:

• Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
• Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.