Spicy Pork Chops With Pickled Peppers Recipes

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PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS



Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 12

1 cup dill pickle juice (preferably leftover from a jar of pickles)
1 cup whole sweet piquante peppers from a deli olive bar, such as Peppadews, plus 1/4 cup of the pepper juice
Four 1-inch-thick bone-in pork chops
2 orange bell peppers, sliced 1/2 inch thick
1 medium yellow onion, sliced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, whisked
2 cups panko breadcrumbs
1/4 cup vegetable oil
8 lemon wedges, for serving

Steps:

  • Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
  • Preheat the oven to 350 degrees F.
  • Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
  • Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
  • Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
  • Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
  • Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

PORK CHOPS IN CHERRY-PEPPER SAUCE



Pork Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

SPICY PORK TAMALE PIE WITH PICKLED JALAPEñOS



Spicy Pork Tamale Pie with Pickled Jalapeños image

This American tamale pie features a spicy pork chili topped with a cornbread batter made using masa harina instead of cornmeal. The chili gets its heat from a combination of poblano and jalapeño peppers, while store-bought enchilada sauce gives it an extra boost of flavor with minimal effort. Before baking, the cornbread batter is studded with pickled jalapeños for extra tangy heat.

Provided by Justin Chapple

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground pork
Kosher salt and freshly ground black pepper
1 medium yellow or red onion, finely chopped
1 poblano pepper, stemmed, seeded and chopped
1 jalapeño, stemmed, seeded and minced
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
One 10-ounce can enchilada sauce
1 cup low-sodium chicken broth
1 cup frozen corn kernels
1 1/4 cups masa harina (see Cook's Note)
3/4 cup all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
3/4 cup whole milk
3/4 cup low-sodium chicken broth
3/4 cup shredded Cheddar
1/2 cup sliced pickled jalapeños
Hot sauce and sour cream, for serving

Steps:

  • Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast-iron skillet, heat the olive oil until shimmering. Add the pork and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the just starting to brown but not cooked through, about 5 minutes.
  • Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the pork is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, 5 to 7 minutes; stir in the corn kernels.
  • Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and beat vigorously until the batter is fluffy, 1 to 2 minutes. Fold in 1/2 cup of the cheese.
  • With the chili off the heat, spoon the cornbread batter on top and gently spread it in an even layer. Scatter the pickled jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Let stand 5 minutes before serving. Serve topped with hot sauce and sour cream.

PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH



Peppercorn Pork Chops with Warm Pickled Pepper Relish image

If you are a lover of pepper in all its forms, you really must experience this dish. With 4 kinds of peppercorns producing a fairly spicy crust, these tender, moist chops topped with a sweet and sour pickled pepper sauce are perhaps the most flavorful you will ever enjoy in your life. Serve with scalloped potatoes, if desired.

Provided by Chef John

Time 1h45m

Yield 2

Number Of Ingredients 17

1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon green peppercorns
1 teaspoon pink peppercorns
2 (8 ounce) boneless center-cut pork chops
1 ½ teaspoons kosher salt, or to taste
2 teaspoons olive oil
⅓ cup chicken broth
2 tablespoons cold butter
Quick Pickled Pepper Relish:
¼ cup diced poblano pepper
2 tablespoons diced orange bell pepper
2 tablespoons diced red bell pepper
2 cloves garlic, minced
¼ teaspoon kosher salt
3 pinches cayenne pepper
¼ cup seasoned rice vinegar

Steps:

  • Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
  • Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
  • Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
  • Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
  • Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
  • Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
  • Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
  • Serve pork chops with plenty of hot pickled pepper relish over top.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 11.4 g, Cholesterol 108.8 mg, Fat 31.3 g, Fiber 1.6 g, Protein 30 g, SaturatedFat 13.2 g, Sodium 2656.8 mg, Sugar 7.6 g

SPICY PORK CHOPS WITH PICKLED PEPPERS



Spicy Pork Chops with Pickled Peppers image

Number Of Ingredients 8

2 tablespoons olive oil
4 center-cut pork loin chops, each about 1 inch thick
salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 1/2 cups sliced pickled sweet peppers
1/4 cup sliced pickled hot peppers, such as peperoncini or jalapeno chiles, or more of the sweet peppers
2 tablespoons pickling juice or white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1 In a large heavy skillet, heat the oil over medium-high heat. Pat the chops dry with paper towels then sprinkle them with salt and pepper. Cook the chops until browned, about 2 minutes, then turn them over with tongs and brown on the other side, about 2 minutes more. 2 Reduce the heat to medium. Scatter the garlic slices around the chops. Cover the pan and cook 5 to 8 minutes or until the chops are tender and just slightly pink when cut near the bone. Regulate the heat so that the garlic does not become dark brown. Transfer the chops to a serving platter and cover to keep warm. 3 Add the sweet and hot peppers and pickling juice or vinegar to the skillet. Cook, stirring, for 2 minutes or until the peppers are heated through and the juices are syrupy. 4 Stir in the parsley. Spoon the contents of the pan over the chops and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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