This is a classic Italian-American dish you can find at most red sauce restaurants. Typically not found in Italy this dish is the amalgamation of Italian and American culture. It is a play on agrodolce type of flavors. This dish is great served with mashed potatoes, roasted potatoes or rice.
6Thin Sliced Pork Loin Rib End Chops (about 1/2-3/4 inch thick)
1cupFlour seasoned with Salt & Pepper
2Onions
4Garlic Cloves
15Sweet Cherry peppers in brine
7-8slicesSliced Hot Cherry Peppers
2 – 3cupsChicken BrothKeep 1 cup reserved if you need increase the volume of sauce
3/4cupWhite Wine
1/2cup Brine from Cherry Pepper jar
Olive oil for pan
Instructions
Prep the ingredients: de-seed and slice the cherry peppers. Cut through garlic cloves in half and slice the onion. Set aside.
Add the flour to a plate and season with salt and pepper. Dredge the chops through the flour and shake off any excess.
Heat up a large saute pan with olive oil and sear the chops on both sides, it's ok if they are not cooked through they will finish in the sauce. Remove them and place them onto a plate.
Into the same pan, pour out most of the olive oil and add a little more olive oil. Add the onions and sautè until translucent. Then add the garlic and sautè until fragrant. Finally, add the cherry peppers and saute for a couple of minutes.
Deglaze the pan with white wine and scrap any brown bits off the bottom of the pan. Burn off the alcohol and then add in 2 cups chicken broth and the brine from the cherry peppers. Throw in a pat of butter and let this simmer and reduce for about 5 mins. **Reserve 1 cup of broth in case you need to add more in to increase the volume of sauce.
Now add the pork chops in and allow them to absorb the sauce and finish cooking, just for a few mins. **If your pan is not large enough to fit all the chops let them simmer in batches.
Add the pork chops to a serving dish and pour the sauce over them and enjoy!