Pork Chops and Cherry Peppers
A classic Italian-American Dish!
Ingredients
- 6 Thin Sliced Pork Loin Rib End Chops (about 1/2-3/4 inch thick)
- 1 cup Flour seasoned with Salt & Pepper
- 2 Onions
- 4 Garlic Cloves
- 15 Sweet Cherry peppers in brine
- 7-8 slices Sliced Hot Cherry Peppers
- 2 - 3 cups Chicken Broth Keep 1 cup reserved if you need increase the volume of sauce
- 3/4 cup White Wine
- 1/2 cup 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!