Sopranos Pork Chops With Vinegar Peppers Recipes

PORK CHOPS WITH VINEGAR AND SWEET PEPPERS RECIPE

Steps:

• Preheat oven to 400F.
• Place 1 ½ quart of water in a plastic bowl. Dissolve 3 tablespoons of salt and the sugar into the water. Place the chops in the mixture, refrigerate, for 30 minutes to 1 hour. (This is a good time to prep the vegetables)
• Remove chops from the brine - and pat dry. In a large oven-safe skillet over medium-high heat using the olive oil heavily brown one side of the pork chops, flip the chops and lightly brown on the other side. Remove the chops to a platter and set aside.
• Add the onion to the same skillet and cook until onion starts to brown. Add the garlic and continue cooking until fragrant; about 1 minute. Add the peppers and sprig of rosemary to the mixture and continue cooking until peppers start to soften. Add ¾ cup water and vinegar to the skillet, bring the mixture to a boil, reduce heat to a high simmer and continue cooking until liquid is reduced to about 1/3 cup. (stir occasionally to remove any bits from the bottom of the skillet)
• Arrange and work the pork chops into the pepper mixture, but don't cover the chops. Place the skillet in the oven and bake until pork chops are done. (145F.) (these cook quick so check the temp about 5 minutes after putting them in the oven)
• Remove the chops to a plate and lightly cover with aluminum foil to keep warm. Mix 2 tablespoons of vinegar, and the parsley into the pepper mixture, salt, and pepper to taste. Pour the mixture over the 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 WITH VINEGAR AND SWEET PEPPERS

Steps:

• 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.

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 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 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.